Creole Style Butter Marinade 
Creole Dirty Rice Dinner Mix 
No Salt Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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.
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Ingredients
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2 Cornish Hens
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1/2 Cup Tony’s Creole-Style Butter Injectable Marinade
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1 Box Tony’s Creole Dirty Rice Dinner Mix
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1 Pound Ground Breakfast Sausage
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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!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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