07 March 2011

Celebrate Fat Tuesday With Rick's King's Crown Cajun Chicken

At the last minute, I asked my good friend [and master cook] Rick Seaby for a "Rickified" cajun or creole recipe to post for Mardi Gras. Within the hour he had written back with this recipe for baked chicken legs with a cajun twist.

King's Crown Cajun Chicken

8 each chicken legs, trim ends
4 cups unseasoned croutons
1 cup onion, chopped
1 cup celery, chopped
1 cup pecans, toasted and chopped
1 cup pretzel nuggets, broken into small bits
1 stick butter
1 tablespoon cajun seasoning
1 can cream of chicken soup

Trim chicken legs with a sharp knife or cleaver so they stand on end. Place foil in a 9" pie pan and grease lightly with oil. Stand chicken legs around outside of pan. In a saucepan, melt butter and saute onion and celery until translucent. Stir in 1 tablespoon cajun seasoning*. Add croutons, pecans and broken pretzels -- mix well. Add 1 can undiluted cream of chicken soup and stir to coat. Mound the stuffing in the center of the chicken legs and press so than stuffing holds the legs in place. Cover stuffing with a small piece of foil to prevent it from burning. Bake in 375 degree oven for 1-1/2 hours, uncovering the stuffing after an hour. Garnish with red and green peppers cut into diamond shape. Serve warm.

* The BEST cajun seasoning is Rick's Ragin' Cajun Seasoning™. Visit the website for more recipes and to buy Rick's wonderful seasonings and sauces.

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