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Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mike's crispy cajun legs over red beans & rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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. We also have wide variety of recipes to try.

Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mike's Crispy Cajun Legs Over Red Beans & Rice is something that I have loved my whole life. They are fine and they look wonderful.

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

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

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

Bring to a boil, then reduce the heat. Cajun Explore my growing collection of Cajun and Creole recipes, from classics like Shrimp Creole and Red Beans and Rice to fantastic gumbos and more. When it comes to flavor and spice, it's hard to beat Cajun and Creole cuisine. The Louisiana region is a wonderful melting pot of cooking, influenced by techniques from all over the world.

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!

When it comes to flavor and spice, it's hard to beat Cajun and Creole cuisine. The Louisiana region is a wonderful melting pot of cooking, influenced by techniques from all over the world. Our inspiration for Mike's Place comes from the Deep South. Old brick, wrought iron, fountains and plants surround the interior of our restaurant. The atmosphere of old New Orleans is richly steeped in old world traditions and early European culture.

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