Recipe: Tasty 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.

Mike's Crispy Cajun Legs Over Red Beans & Rice 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. For the rice: In the last half hour of bean-cooking, bring water and butter to a boil over high heat in a heavy-bottomed pot. 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

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

Stir in rice, reduce to a bare simmer, and cover. Serve beans ladled over a pile of rice. HOW TO MAKE ROUX FOR GUMBO (STOVE TOP METHOD) For a taste of authentic Cajun Food and culture, visit the Breaux family at B&C Seafood..

Mike's Crispy Cajun Legs Over Red Beans & Rice step by step

  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!.

Tommy Breaux Special Frog Legs With onions, bell pepper, sweet fire pickles, choice of potatoes or broccoli, with garden salad. Red Beans over Rice With a choice of Smoked sausage or Fried Catfish , Garden Salad. I show how to cook Cajun Red Beans, Rice, and Sausage with Cornbread.. Red Beans Rice And Sausage, Cajun Style, Tutorial – Duration:. Haitian Red Beans and Rice (Diri Kole ak Pwa Wouj). – add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced. – return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.