Mike's Crispy Cajun Legs Over Red Beans & Rice

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!

Ingredients

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

Method

  1. Change Heres what youll need for your Cajun Chicken in steps #1 and #2
  2. Change Louisiana Roasted Garlic Hot Sauce pictured
  3. Change Marinate your dethawed chicken legs for 3 hours in the fridge Flip and massage legs occasionally
  4. Change Create your dry chicken coating
  5. Change 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. Change Heat your broth with your spices Bring to a simmer Mix well
  8. Change Add everything else to your broth Break up your precooked rice Cover and simmer for 15 minutes Stir regularly
  9. Change Serve with cornbread and Louisiana Hot Sauce Enjoy!

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