Prep 10 mins
Cook 1 hr
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.
- 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
- 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).
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!