Ingredients
- 4 oz. hot smoked sausage, chopped
- 1/2 c. long grain white rice
- 1 (14 1/2 oz.) can Del Monte cajun style stewed tomatoes
- 1/2 c. sliced green onions
- 1/4 c. chopped green pepper
- 1 clove garlic, minced
- 1/4 tsp. thyme
- 4 (20 oz.) Rock Cornish hens, thawed
- 1 tbsp. butter
Directions
Brown sausage in saucepan. Stir in rice; cook 2 minutes. Add tomatoes, onions, pepper, garlic and thyme. Bring to boil. Cover; simmer 20 minutes; rice will be firm. Remove giblet package from hens and set aside for another use. Rinse hens; drain well. Stuff with rice mixture. Tie legs together with string. Place breast side up on rack in shallow pan. Brush with butter. Bake at 375 degrees for 1 hour or until done. Yield: 4 servings.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Cajun Cornish Hens