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Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mike's crispy cajun legs over red beans & rice. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Mike's Crispy Cajun Legs Over Red Beans & Rice is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook mike's crispy cajun legs over red beans & rice using 46 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mike's Crispy Cajun Legs Over Red Beans & Rice:

1. Take ● For The Chicken
2. Take 6 Oversized Chicken Drumsticks [rinsed - patted dry - trimmed]
3. Make ready ● For The Chicken Marinade
4. Prepare 2 (14.5 oz) Cans Swansons Chicken Broth [with sodium]
5. Make ready 1/2 tbsp Tony Chachere's Creole Seasoning
6. Make ready 1 (8 oz) Can Crushed Tomatoes [with herbs]
7. Prepare 1/2 tbsp Granulated Garlic Powder
8. Make ready 1/2 tbsp Cayenne Pepper
9. Prepare 3 Dashes Red Pepper Flakes
10. Get 4 Dashes Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce
11. Make ready 1/2 tbsp Ground Black Pepper
12. Prepare 2 Dashes Worcestershire Sauce
13. Make ready 1/2 tbsp Granulated Onion Powder
14. Get 1/2 tsp Dried Oregano
15. Prepare 1/2 tbsp Dried Chives
16. Take 1/2 tsp Dried Thyme
17. Prepare 1/2 tsp Dried Basil
18. Prepare 1/2 tsp Sea Salt [optional - taste test marinade first]
19. Make ready ● For The Crispy Dry Coating
20. Take 1 Box Your Favorite Chicken Coating [we used Progresso & Panko]
21. Make ready 1 tsp Tony Chachere's Seasoning
22. Get 1/2 tbsp Cayenne Pepper
23. Make ready ● For The Red Beans & Rice
24. Make ready 1 Pound Fine Chopped Precooked Andulie Or Boudin Sausage
25. Make ready 1 (7 oz) Pkg Tony Satcheres Red Beans & Rice [a great cheater!]
26. Take 1 tbsp Tony Chachere's Creole Seasoning
27. Make ready 1 tbsp Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce
28. Take 3 (14.5 oz) Cans Low Sodium Chicken Or Beef Broth [or mix them]
29. Make ready 3 Bags Uncle Ben's Pre-steamed White Rice
30. Make ready 1 (14.5 oz) Can Drained Can Kidney Beans
31. Make ready 1/3 Cup Fine Chopped Vidalia Onions
32. Take 1/3 Cup Fine Chopped Celery [with leaves]
33. Take 1/4 Cup Fine Chopped Orange Bell Pepper [de-seeded]
34. Take 1/4 Cup Fine Chopped Green Bell Pepper [de-seeded]
35. Prepare 1/4 Cup Fine Chopped Red Bell Peppers [de-seeded]
36. Make ready 1 (10 oz) Can Hunts Crushed Tomatoes With Herbs
37. Take 2 Dashes Worcestershire Sauce
38. Get 1 tsp Fresh Ground Black Pepper
39. Get 1 tsp Cayenne Pepper [+ reserves]
40. Prepare 2 Dashes Liquid Smoke [not extract]
41. Prepare ● For The Breads
42. Take Regular Or Jalapeño Cornbread
43. Make ready ● For The Kitchen Equipment
44. Prepare 1 LG Lifted Baking Rack
45. Take 1 Medium Frying Pan
46. Get 1 LG Cooking Pot

Crispy Grilled Pork - by DW lbs pork shoulder (do not dress) • cumin seeds • coriander seeds • head garlic crushed and. Red Beans and Rice is traditionally cooked on Mondays in the south, where southern cooks were able to use some of the leftover stew meat and/or bones from their Sunday night suppers. It's really transformed over the years, where now Cajun style Red Beans and Rice is made with andouille smoked sausage and/or smoked ham, though other meats are. Mike's Zesty Three Bean Salad Recipe.

Instructions to make Mike's Crispy Cajun Legs Over Red Beans & Rice:

1. Here's what you'll need for your Cajun Chicken in steps #1 and #2.
2. Louisiana Roasted Garlic Hot Sauce pictured.
3. Marinate your dethawed chicken legs for 3+ hours in the fridge. Flip and massage legs occasionally.
4. Create your dry chicken coating.
5. Press chicken legs into your dry seasoning and place on a lifted [important] greased rack. Add additional Cayenne Pepper to chicken. We always do. Bake at 400° for 45 to 60 minutes. Check occasionally for any signs of burning.
6. Sauté your vegetables in a minimal amount of oil until translucent in a pan. 2 to 3 minutes.
7. Heat your broth with your spices. Bring to a simmer. Mix well.
8. Add everything else to your broth. Break up your precooked rice. Cover and simmer for 15 minutes. Stir regularly.
9. Serve with cornbread and Louisiana Hot Sauce. Enjoy!

First, drain and rinse one can each of the following beans into a large bowl - light red kidney beans, black beans, and garbanzo beans. If you want to use roasted peppers, slice the peppers into quarters and core them out. Set them onto a lightly oiled baking sheet. The recipe calls for a green and red bell pepper, but I found some wonderful sweet red. See more ideas about recipes, food, creole recipes.

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