Jambalaya Stuffed Cornish Hen Recipe

Instructions

1. 1

   Prepare the Stuffing

   In a large skillet, heat olive oil over medium heat. Add the diced onion, celery, and bell pepper. Sauté until softened, about 5 minutes.

2. 2

   Add Sausage and Garlic

   Stir in the Andouille sausage and minced garlic, cooking for another 2-3 minutes until the sausage is browned.

3. 3

   Combine Ingredients

   Add the rice, diced tomatoes (with juice), chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Stir well and bring to a boil.

4. 4

   Simmer the Stuffing

   Reduce heat to low, cover, and let simmer for about 20 minutes until the rice is cooked and the liquid is absorbed. Remove bay leaves.

5. 5

   Stuff the Hens

   Preheat the oven to 375°F (190°C). Rinse Cornish hens and pat dry. Stuff each hen with the jambalaya mixture.

6. 6

   Roast the Hens

   Place the stuffed hens in a roasting pan and roast in the preheated oven for 45-50 minutes or until the internal temperature reaches 165°F (75°C).

7. 7

   Prepare Soft Boiled Eggs

   While the hens are roasting, bring water to a boil in a small pot. Gently add eggs and boil for 6-7 minutes. Remove and place in ice water to stop cooking.

8. 8

   Serve

   Once the hens are done, remove from the oven and let rest for 10 minutes. Serve each hen with a soft boiled egg on top.