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Ingredients and seasonings used in prepare

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

Place meat in a sifter and shake off excess flour. Drying out the skin will help to achieve a crispy skin. Heat a cast iron skillet to medium heat and add a couple tablespoons olive oil. Remove to a plate to hold them.

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!
10. Done and ready to serve!

Cajun Connection Menu Lagniappe Red Beans & Rice With Sausage Red Beans & Rice With Sausage stir-fried marinated pork & sausage with white rice. meatless by request. cup or bowl. Write a Review Add a photo Morgan M. DO NOT turn crock pot on. Return to crock pot and cover with fresh water as above. When beans are cool you can package them in zip lock bags.

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