Dutch oven hens

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Today’s recipe is presented by Terry Cobb, Reigning National Dutch Oven Champion Cook, Ponca City, OK — Heartland of the Prairie Dutch Oven Society and John Bybee, Southern Kansas Dutch Oven Wranglers.

Okie Hens with Cajun Rice

1 lb. andouille sausage
1/2 lb. Tasso
4 tablespoons of butter
1 cup onion, chopped
2 celery ribs, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
2 tablespoons creole seasoning
1 can cream of mushroom soup
3 cups chicken broth
3 cups uncooked wild rice

Cut up sausage and Tasso into small pieces, heat in Dutch oven with butter, add chopped vegetables and seasoning, cook for 3 minutes stirring constantly. Add mushroom soup and chicken broth. Bring to boil, add rice and cook for 30-40 minutes or until rice is cooked.

Cornish Game Hens

2 or 3 Cornish game hens (20-24 ounces each)
3-4 tablespoons melted butter
3-4 tablespoons Head County seasoning (or your favorite seasoning)

Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a Dutch oven. Melt butter; brush over hens. Sprinkle with Head Country seasoning. (or your favorite seasoning)

Bake at 350° for 1 to 1-1/4 hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165°. Baste occasionally with pan drippings. Heat reserved rice stuffing; serve with hens.


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