Original Creole Seasoning 
Pepper Sauce 
Roasted Garlic & Herb Marinade 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThese Creole Fried Cornish Hens by Chef RLI are seasoned perfectly inside and out and then fried making them a juicy and simple weeknight meal, or a Thanksgiving turkey substitute.
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Ingredients
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3 Cornish Hens, Cleaned, Backbone Removed and Split
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1/3 Cup Tony’s Original Creole Seasoning
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1/3 Cup Curry Powder
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1/3 Cup Smoked Paprika
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1 Stick Unsalted Butter
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2 Bottles Tony’s Pepper Sauce
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1 Bottle Tony’s Roasted Garlic & Herb Injectable Marinade
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1/2 Cup Vegetable Oil
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Oil for Frying
- Clear
Directions
- Clean hens and pat dry.
- Place Tony’s Roasted Garlic and Herb Injectable Marinade and butter in a medium sauce pan and warm until butter is melted.
- Rub hens with oil all over.
- Rub hens with Tony’s Pepper Sauce.
- Combine Tony’s Original Creole Seasoning, curry powder and smoked paprika in a small bowl.
- Season each hen with seasoning mixture.
- Remove butter mixture from store and let cool.
- Inject breast, thighs and legs with butter mixture.
- Wrap hens and all juices in a plastic sealed bag and store for three days.
- After day three, remove hens from bag and heat oil to 375°F.
- Fry hens for 13 minutes or until internal temperature reaches 165°F.
- Remove hens from fryer and drain. Enjoy!
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from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
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