Recipe: Appetizing Mike's Crispy Cajun Legs Over Red Beans & Rice

Mike's Crispy Cajun Legs Over Red Beans & Rice. Great recipe for Mike's Crispy Cajun Legs Over Red Beans & Rice. This meal is what they decided upon. Spicy, crispy, juicy and flavorful would be four words I'd use to describe this dish.

Red Lentil Turnip Curry (Rice Cooker Version) Super simple and delicious. Red Beans and Rice is a classic Cajun comfort food recipe, with perfectly spiced beans simmered slowly in a pot with smoked andouille sausage, onions, bell peppers and celery, served up with rice for surprisingly complex flavor. Red Beans and Rice is a dish that needs a special place in your go-to recipe box. You can cook Mike's Crispy Cajun Legs Over Red Beans & Rice using 46 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mike's Crispy Cajun Legs Over Red Beans & Rice

Prepare of ● For The Chicken.
Prepare 6 of Oversized Chicken Drumsticks [rinsed - patted dry - trimmed].
Prepare of ● For The Chicken Marinade.
Prepare 2 (14.5 oz) of Cans Swansons Chicken Broth [with sodium].
You need 1/2 tbsp of Tony Chachere's Creole Seasoning.
You need 1 (8 oz) of Can Crushed Tomatoes [with herbs].
It's 1/2 tbsp of Granulated Garlic Powder.
Prepare 1/2 tbsp of Cayenne Pepper.
It's 3 Dashes of Red Pepper Flakes.
Prepare 4 Dashes of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.
It's 1/2 tbsp of Ground Black Pepper.
Prepare 2 Dashes of Worcestershire Sauce.
It's 1/2 tbsp of Granulated Onion Powder.
Prepare 1/2 tsp of Dried Oregano.
You need 1/2 tbsp of Dried Chives.
You need 1/2 tsp of Dried Thyme.
You need 1/2 tsp of Dried Basil.
You need 1/2 tsp of Sea Salt [optional - taste test marinade first].
Prepare of ● For The Crispy Dry Coating.
Prepare 1 Box of Your Favorite Chicken Coating [we used Progresso & Panko].
It's 1 tsp of Tony Chachere's Seasoning.
Prepare 1/2 tbsp of Cayenne Pepper.
You need of ● For The Red Beans & Rice.
You need 1 Pound of Fine Chopped Precooked Andulie Or Boudin Sausage.
Prepare 1 (7 oz) of Pkg Tony Satcheres Red Beans & Rice [a great cheater!].
You need 1 tbsp of Tony Chachere's Creole Seasoning.
You need 1 tbsp of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.
It's 3 (14.5 oz) of Cans Low Sodium Chicken Or Beef Broth [or mix them].
You need 3 Bags of Uncle Ben's Pre-steamed White Rice.
You need 1 (14.5 oz) of Can Drained Can Kidney Beans.
Prepare 1/3 Cup of Fine Chopped Vidalia Onions.
It's 1/3 Cup of Fine Chopped Celery [with leaves].
You need 1/4 Cup of Fine Chopped Orange Bell Pepper [de-seeded].
It's 1/4 Cup of Fine Chopped Green Bell Pepper [de-seeded].
Prepare 1/4 Cup of Fine Chopped Red Bell Peppers [de-seeded].
Prepare 1 (10 oz) of Can Hunts Crushed Tomatoes With Herbs.
It's 2 Dashes of Worcestershire Sauce.
Prepare 1 tsp of Fresh Ground Black Pepper.
Prepare 1 tsp of Cayenne Pepper [+ reserves].
You need 2 Dashes of Liquid Smoke [not extract].
It's of ● For The Breads.
It's of Regular Or Jalapeño Cornbread.
It's of ● For The Kitchen Equipment.
It's 1 of LG Lifted Baking Rack.
You need 1 of Medium Frying Pan.
You need 1 of LG Cooking Pot.

Add the Cajun seasonings, black eyed peas and chicken stock or chicken broth. Bring to a boil, then reduce the heat. Garnish with chopped parsley and red chili flakes and serve. I grew up in Louisiana and love red beans and rice; these are just like I remember.

Mike's Crispy Cajun Legs Over Red Beans & Rice instructions

Here's what you'll need for your Cajun Chicken in steps #1 and #2..
Louisiana Roasted Garlic Hot Sauce pictured..
Marinate your dethawed chicken legs for 3+ hours in the fridge. Flip and massage legs occasionally..
Create your dry chicken coating..
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..
Sauté your vegetables in a minimal amount of oil until translucent in a pan. 2 to 3 minutes..
Heat your broth with your spices. Bring to a simmer. Mix well..
Add everything else to your broth. Break up your precooked rice. Cover and simmer for 15 minutes. Stir regularly..
Serve with cornbread and Louisiana Hot Sauce. Enjoy!.

Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.. The recipe calls for a green and red bell pepper, but I found some wonderful sweet red peppers from the store and used them instead of the red bell. Red beans and rice starts, like countless other Cajun and Creole dishes, with the "Holy Trinity" of vegetables: onion, celery, and bell pepper. As with the mirepoix of France or the battuto of Italy , these vegetables are finely chopped and added to the pot right at the start of cooking, where they'll eventually break down and form the flavor.