Mike's Crispy Cajun Legs Over Red Beans & Rice

Name: Mike's Crispy Cajun Legs Over Red Beans & Rice
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Chicken; 6 Oversized Chicken Drumsticks [rinsed - patted dry - trimmed]; ● For The Chicken Marinade; 2 (14.5 oz) Cans Swansons Chicken Broth [with sodium]; 1/2 tbsp Tony Chachere's Creole Seasoning; 1 (8 oz) Can Crushed Tomatoes [with herbs]; 1/2 tbsp Granulated Garlic Powder; 1/2 tbsp Cayenne Pepper; 3 Dashes Red Pepper Flakes; 4 Dashes Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce; 1/2 tbsp Ground Black Pepper; 2 Dashes Worcestershire Sauce; 1/2 tbsp Granulated Onion Powder; 1/2 tsp Dried Oregano; 1/2 tbsp Dried Chives; 1/2 tsp Dried Thyme; 1/2 tsp Dried Basil; 1/2 tsp Sea Salt [optional - taste test marinade first]; ● For The Crispy Dry Coating; 1 Box Your Favorite Chicken Coating [we used Progresso & Panko]; 1 tsp Tony Chachere's Seasoning; 1/2 tbsp Cayenne Pepper; ● For The Red Beans & Rice; 1 Pound Fine Chopped Precooked Andulie Or Boudin Sausage; 1 (7 oz) Pkg Tony Satcheres Red Beans & Rice [a great cheater!]; 1 tbsp Tony Chachere's Creole Seasoning; 1 tbsp Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce; 3 (14.5 oz) Cans Low Sodium Chicken Or Beef Broth [or mix them]; 3 Bags Uncle Ben's Pre-steamed White Rice; 1 (14.5 oz) Can Drained Can Kidney Beans

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 7 year old students were on a mission to make something Cajun yesterday. This meal is what they decided upon.

Spicy, crispy, juicy and flavorful would be four words I'd use to describe this dish. Excellent work kiddos! This was just simple Creole goodness! And, fantastic shortcuts!

My 7 year old students were on a mission to make something Cajun yesterday. This meal is what they decided upon.

Spicy, crispy, juicy and flavorful would be four words I'd use to describe this dish. Excellent work kiddos! This was just simple Creole goodness! And, fantastic shortcuts!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 7 year old students were on a mission to make something Cajun yesterday. This meal is what they decided upon.

Spicy, crispy, juicy and flavorful would be four words I'd use to describe this dish. Excellent work kiddos! This was just simple Creole goodness! And, fantastic shortcuts!

My 7 year old students were on a mission to make something Cajun yesterday. This meal is what they decided upon.

Spicy, crispy, juicy and flavorful would be four words I'd use to describe this dish. Excellent work kiddos! This was just simple Creole goodness! And, fantastic shortcuts!

Saved

Ingredients

60 Minutes

6 servings

● For The Chicken
6Oversized Chicken Drumsticks [rinsed - patted dry - trimmed]
● For The Chicken Marinade
2 (14.5 oz)Cans Swansons Chicken Broth [with sodium]
1/2 tbspTony Chachere's Creole Seasoning
1 (8 oz)Can Crushed Tomatoes [with herbs]
1/2 tbspGranulated Garlic Powder
1/2 tbspCayenne Pepper
3 DashesRed Pepper Flakes
4 DashesLouisiana Roasted Garlic Or Louisiana Regular Hot Sauce
1/2 tbspGround Black Pepper
2 DashesWorcestershire Sauce
1/2 tbspGranulated Onion Powder
1/2 tspDried Oregano
1/2 tbspDried Chives
1/2 tspDried Thyme
1/2 tspDried Basil
1/2 tspSea Salt [optional - taste test marinade first]
● For The Crispy Dry Coating
1 BoxYour Favorite Chicken Coating [we used Progresso & Panko]
1 tspTony Chachere's Seasoning
1/2 tbspCayenne Pepper
● For The Red Beans & Rice
1 PoundFine Chopped Precooked Andulie Or Boudin Sausage
1 (7 oz)Pkg Tony Satcheres Red Beans & Rice [a great cheater!]
1 tbspTony Chachere's Creole Seasoning
1 tbspLouisiana Roasted Garlic Or Louisiana Regular Hot Sauce
3 (14.5 oz)Cans Low Sodium Chicken Or Beef Broth [or mix them]
3 BagsUncle Ben's Pre-steamed White Rice
1 (14.5 oz)Can Drained Can Kidney Beans
1/3 CupFine Chopped Vidalia Onions
1/3 CupFine Chopped Celery [with leaves]
1/4 CupFine Chopped Orange Bell Pepper [de-seeded]
1/4 CupFine Chopped Green Bell Pepper [de-seeded]
1/4 CupFine Chopped Red Bell Peppers [de-seeded]
1 (10 oz)Can Hunts Crushed Tomatoes With Herbs
2 DashesWorcestershire Sauce
1 tspFresh Ground Black Pepper
1 tspCayenne Pepper [+ reserves]
2 DashesLiquid Smoke [not extract]
● For The Breads
Regular Or Jalapeño Cornbread
● For The Kitchen Equipment
1LG Lifted Baking Rack
1Medium Frying Pan
1LG Cooking Pot

Saved

Steps

60 Minutes

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!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on July 07, 2017 18:16

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Crispy Cajun Legs Over Red Beans & Rice

Mike's Crispy Cajun Legs Over Red Beans & Rice

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