Original Creole Seasoning 
Pepper Sauce 
Roasted Garlic & Herb Marinade 
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
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
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