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Alright, don’t linger, let’s approach this mike's crispy cajun legs over red beans & rice menu with 46 materials which are surely easy to obtain, and we have to process them at the very least through 9 ways. You should invest a while on this, so the resulting food could be perfect.

Composition Mike's Crispy Cajun Legs Over Red Beans & Rice:

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

Mike's Crispy Cajun Legs Over Red Beans & Rice steps:

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!

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