Creole Style Butter Marinade 
Creole Dirty Rice Dinner Mix 
No Salt Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeWith the rich, buttery flavors of Creole marinade, seasonings and dirty rice, Chef Ryan André’s recipe for Stuffed Cornish Hens is a wonderfully delicious weeknight meal.
Shop Tony's Flavors In This Recipe
Ingredients
-
2 Cornish Hens
-
1/2 Cup Tony’s Creole-Style Butter Injectable Marinade
-
1 Box Tony’s Creole Dirty Rice Dinner Mix
-
1 Pound Ground Breakfast Sausage
-
Tony’s No Salt Seasoning Blend, to Taste
- Clear
Directions
- Preheat oven to 375°F.
- Cook Tony’s Dirty Rice Mix with breakfast sausage using the directions on the rice mix box.
- When the rice is finished, spread it out on a cookie sheet to allow it to cool.
- Remove the Cornish hens from their plastic and lay them on a stack of paper towels.
- Dab the tops of the hens with paper towels making sure the skin is dry.
- Using the injection needle on the Tony’s Creole-Style Butter Marinade, inject the marinade throughout the entire bird making sure to get every muscle available.
- Stuff the inner cavities of birds with the rice dressing until you can’t fit any more inside.
- Dab the hens dry one more time before seasoning all sides of them with Tony’s No Salt Seasoning Blend, to taste.
- Place the hens on a baking sheet or roasting pan and place in an oven.
- Cook hens for about 35-45 minutes or until internal temperature reads 165°F.
- Remove birds from oven and allow to rest for 5-10 minutes before serving.
- Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe