● 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
1/3 Cup Fine Chopped Vidalia Onions
1/3 Cup Fine Chopped Celery [with leaves]
1/4 Cup Fine Chopped Orange Bell Pepper [de-seeded]
1/4 Cup Fine Chopped Green Bell Pepper [de-seeded]
1/4 Cup Fine Chopped Red Bell Peppers [de-seeded]
1 (10 oz) Can Hunts Crushed Tomatoes With Herbs
2 Dashes Worcestershire Sauce
1 tsp Fresh Ground Black Pepper
1 tsp Cayenne Pepper [+ reserves]
2 Dashes Liquid Smoke [not extract]
● For The Breads
Regular Or Jalapeño Cornbread
● For The Kitchen Equipment
1 LG Lifted Baking Rack
1 Medium Frying Pan
1 LG Cooking Pot
