Cajun Cornish Game Hens

• 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

1. Brown sausage in saucepan.
2. Stir in rice; cook 2 minutes.
3. Add tomatoes, onions, pepper, garlic and thyme.
4. Bring to boil.
5. Cover; simmer 20 minutes; rice will be firm.
6. Remove giblet package from hens and set aside for another use.
7. Rinse hens; drain well.
8. Stuff with rice mixture.
9. Tie legs together with string.
10. Place breast side up on rack in shallow pan.
11. Brush with butter.
12. Bake at 375 degrees (200 C.) for 1 hour or until done.

sausage, long grain white rice, del monte cajun style stewed, green onions, green pepper, clove garlic, thyme, cornish hens, butter

Taken from online-cookbook.com/goto/cook/rpage/000C95 (may not work)