| Crayfish Stuffed Cornish Hens
4 Cornish hens
1 bunch fresh leeks, cleaned & sliced
3 tablespoons of olive oil
1 tablespoon of Polander's chopped garlic
5 oz. white wine
1 can chicken broth
2 tablespoons of parsley
3 stalks celery, chopped fine
12 oz. crayfish tails
1 (8 oz.) can stewed tomatoes
1/2 large red Bell pepper, chopped
2 teaspoons of J.D.'s Vegetable Magic
1 teaspoon of Cajun seasoning
1/4 teaspoon of dried sweet basil
2 cups of water
2 cups of Minute rice |
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Cook rice according to directions, set aside. In large saucepan, heat olive oil and sauté leeks, garlic and celery for 3 minutes over medium heat. Add chicken broth and cook 5 minutes. Add wine, parsley, tomatoes, Bell pepper, Vegetable Magic and Cajun seasoning. Cook 10 minutes. Add crayfish tails, cook 5 minutes. Add cooked rice and basil and stir to blend well. Allow to cool. Clean the Cornish hens and stuff with the rice dressing very tightly. Mix 4 ounces of smoked barbecue sauce, 4 ounces Russian dressing, 5 ounces Golden sherry, 1/8 teaspoon dried sweet basil leaves and 3 ounces water. Place hens in large covered baking pan. Heat oven to 400ºF. Pour above mixture over hens. Cover and bake for 2 hours. baste after the first hour and every 15 minutes after. Remove cover for the last 15 minutes to allow Cornish hens to brown. |
