Roux Louisiana: Creole Stuffed Cornish Hen
BATON ROUGE - Roux Louisiana at Phil Brady's chef David Johnson was back in the 2une In kitchen this morning as our December Chef of the Month. For his first dish, he whipped up a creole stuffed cornish hen.
2 Cornish Hens
1.) Cooked Crawfish
2.) Green Onion Sausage
1/4 cup of celery
1/2 cup of yellow onion
1 tbsp creole seasoning
2 tbsps Agave Nectar
1/4 cup cranberries
1/2 cup grand marnier
1/4 cup peach preserve
In your seasoned black iron pot on high combine onions, celery, and sausage. Cook until sausage begins to blacken and vegetables are translucent. Turn off heat and add crawfish and cornbread.
Mix until blended. Season Cornish hens to taste with creole seasoning. Stuff Cornish hen with stuffing.
Place Stuffed Hen breast up in a black iron skillet, and bake at 350 for 35-45 minutes. Serve over Louisiana Corn Grits and Candied Mustard Greens. Glaze with Peach and Cranberry Reduction.
2une In all December for more recipes from Roux Louisiana.
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