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Cajun Cornish Game Hens
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  • 4 oz (112 grm). hot smoked sausage, chopped
  • 1/2 cup (125 ml) long grain white rice
  • 1 14-1/2 oz (406 grm). can Del Monte cajun style stewed tomatoes
  • 1/2 cup (125 ml) sliced green onions
  • 1/4 cup (60 ml) chopped green pepper
  • 1 clove garlic, minced
  • 1/4 tsp (1 ml). thyme
  • 4 20 oz (560 grm). Rock Cornish hens, thawed
  • 1 tbsp (15 ml). butter
  • Brown 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 375 degrees (200 C.) for 1 hour or until done.

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