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Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mike's crispy cajun legs over red beans & rice. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Mike's Crispy Cajun Legs Over Red Beans & Rice is something that I’ve loved my entire life. They’re fine and they look wonderful.

We Have Almost Everything on eBay. 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.

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

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

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

Juicy, crispy skinned chicken thighs nestled in smoky, Cajun spiced rice studded with red beans, red bell peppers and tomatoes. Easy, breezy and packed with flavor, this Cajun Chicken is weeknight dinner winning! See more ideas about recipes, food, creole recipes. Over a half pound of Mikes marinated sirloin, diced, spiced and fried to deliciousness!

Steps 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!

See more ideas about recipes, food, creole recipes. Over a half pound of Mikes marinated sirloin, diced, spiced and fried to deliciousness! Crispy and piping hot, lightly seasoned fries. Over a half pound of Mikes marinated sirloin, diced, spiced and fried to deliciousness! Crispy and piping hot, lightly seasoned fries.

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