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Now this meal is perfect during the fall time, especially during Thanksgiving. Me personally, I am not really a huge turkey fan, I'd rather just eat ham. But this recipe for the Cornish hens is a perfect substitute. Very juicy, spicy and serving that great creole flavor all at the same time.
Cook time : 1 hour - 2 hours (depending on the oven)
Prep time : 15 minutes
Preheat your oven to 350 degrees.
Start out with freshly thawed Cornish hens (they come in packs of 2). To initially start off, you will season the Cornish hens letting it marinate in your favorite seasonings. Me personally, i use the same seasonings on EVERYTHING literally and it always come out to PERFECTION! Im not gassing, just stating facts.
My personal faves:
- Tony chachere's
- Creole seasoning
- Oregano
- Lawrys Seasoning salt
- Cayenne pepper
- Red ground pepper
- Chili pepper
- Basil
- Paprika
You will season the chicken and let marinate as you prepare the stuffing.
When shopping for the boudin, i was looking for something spicy, creole style, something you could get similarly if you were shopping in a market in Louisiana. Though i am not in Louisiana, this was a close second i could find at my local HEB. I ended up getting 2 packages (2 sausages in one pack) of creole style boudin sausage. On sale for 2 for $5.00; Def. can't pass that up.
For the shrimp, At my local HEB the RAW UNCOOKED SHRIMP, was on sale for $5.00, One bag is all you'll really need.
To prepare the stuffing..
I diced half a green and red bell pepper and half a yellow onion and threw these items into a mixing bowl. For the boudin, i cut the casing off the sausage and put that in the bowl and began to mix these ingredients together. For the shrimp i did rinse under cool water, peeled the shrimp and deveining them before adding to the bowl to be mixed with the other ingredients.
I seasoned the stuffing mixture with a little with Creole seasoning,Tony's and chili pepper; Just to intensify the kick.
Now to stuffing these babies
This part may seem a little awkward at first lol, not even going to lie.
You will grab the stuffing prepared and add stuff it into the Cornish Hen opening.
Yes just like above you will stuff it, stuff it til you can't put no more in there. Now make sure it is evenly stuffed cause you do have 2 in total. Now the remaining stuffing that was prepared, I leave it to surround the Cornish Hens as they create a wonderful juice when being cooked in the oven.
The juice is just amazing!
You will place these babies in the oven and watch the oven work its magic.
Occasionally about every 30 minutes or so, I did come check on the Cornish hens. The key to get the juiciness is to pour a little water in the pot (where the hen is and where you see some of the boudin drying out) as you DONT want the meat to dry out AT ALL. But you would only need to do this once or twice.
Check to make sure the Cornish hens are fully cooked, no redness on the inside.
I paired my meal with velveeta macaroni and cheese, greens and some sweet cornbread muffins.
Now this meal will definitely give you the itis.
