Creole Cornish Game Hens (Creole Chicken)

• 1 (3/4 lb) Cornish hens or (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

1. Preheat oven to 325u0b0F.
2. 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).
3. 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).
4. Sprinkle each hen with poultry magic, then sprinkle with paprika for color.
5. Bake until fully cooked: 50-60 minutes (about 20 minutes per pound).

cornish hens, cajun butter, sausage, paul prudhomme, paprika

Taken from www.food.com/recipe/creole-cornish-game-hens-creole-chicken-194029 (may not work)