Recipe by littleturtle
I found this recipe in a church cookbook from Louisianna (the submitter learned to make it in a cooking class called Creole Delicacies). The recipe didn't have any amounts listed for the ingredients so the amounts are what seemed reasonable to me and should be adjusted to taste.
Top Review by forthefunofit
I added 1/2 teaspoon garlic powder. Otherwise, I followed the recipe as written. This gets 5 stars for the great flavor and for ease, and the chicken was cooked perfectly. I served this with rice, side salad and garlic bread. This can be an easy meal for company. Thank you for posting! This is a keeper!
- 4 (3/4 lb) Cornish hens or 1 (3 -4 lb) roasting chickens
- 3⁄8-1⁄2 cup cajun butter injectable marinade (1 oz or pound of poultry) or 3⁄8-1⁄2 cup creole garlic injectable marinade
- 2 1⁄2 tablespoons bayou magic sausage seasoning or 3 tablespoons tony chachere's creole seasoning
- 2 teaspoons paul prudhomme's poultry seasoning (Poultry Magic)
- 1⁄2 teaspoon paprika
Directions See How It's Made
- Preheat oven to 325°F.
- Inject the breasts of the hens with the injection sauce (contamination prevention - always pour a portion for the current use into a separate container so that the injector needle never touches marinade that will go back into the refrigerator after it has touched raw poultry).
- Coat the inside of each hen with Bayou Magic sausage mix (this ingredient can be a bit hard to come by outside of South LA, but worth the search for those who like things spicy; great on other wild game as well).
- Sprinkle each hen with poultry magic, then sprinkle with paprika for color.
- Bake until fully cooked: 50-60 minutes (about 20 minutes per pound).