Cajun Cornish Hens

4 ounces of hot smoked sausage, chopped
1/2 cup of long grain white rice
One 14 1/2 ounce can of Del Monte Cajun style stewed tomatoes
1/2 cup of sliced green onions
1/4 cup of chopped green pepper
1 clove garlic, minced
1/4 teaspoon of thyme
4 (20 oz.) Rock Cornish hens, thawed
1 tablespoon of butter

Brown the 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 375F. for 1 hour or until done. Yields: 4 servings.

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