Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeIf a turkey is too large for your holiday dinner, this hen recipe is the perfect substitute. Covered in a creamy gravy, this flavorful hen is great when served with broccoli casserole, green salad and French bread.
Ingredients
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6 While Cornish Hens
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1 3/4 Tablespoons Tony’s Original Creole Seasoning
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1/2 Stick Margarine
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1/2 Cup Basic Vegetable Mixture
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3 Slices Bacon
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1 Cup Chicken Broth
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1 Can Mushrooms
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1/2 Cup Green Onions
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1 Tablespoon Flour
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2 Tablespoons Currant Jelly
- Clear
Directions
- Season the hens generously with Tony’s Original Creole Seasoning.
- Stuff cavity with equal parts of margarine and vegetable mixture.
- Place in oblong baking dish, breast side up. Top with bacon slices.
- Pour chicken broth in dish.
- Cover dish with aluminum foil and bake in 325°F oven for 1 hour and 30 minutes, or until tender.
- Remove foil and pour pan juices into skillet on top of stove.
- Return birds, uncovered, to a 500°F oven.
- Watch closely until they are brown.
- Remove from oven, then cover to keep warm.
- To the pan juices in skillet, add mushrooms, green onions and parsley.
- Make a mixture with the mushroom juice and flour.
- Add mushroom mixture and currant jelly to skillet juices.
- Cook and stir for 5 minutes until gravy thickens.
- Transfer each hen to individual plates.
- Pour gravy over each hen.
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from our Cajun Country Cookbook
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