Dirty-Rice-Stuffed Cornish Hens
- 30m Prep Time
- 1h 15mCook Time
- 1h Ready In
Cornish hens stuffed with spicy dirty rice made from chicken livers and hot Italian sausage. A Creole-inspired dish that's hearty and flavorful.
Ingredients
- 1/4 lbs chicken livers
- 2 tsp seasoning salt
- 1 tsp ground black pepper
- 1/2 lbs ground hot Italian sausage
- 1 small green bell pepper diced
- 1 large red onion diced
- 1 1/2 tsp Creole seasoning
- 1/2 tsp red pepper flakes
- 1/4 cup chicken broth
- 4 cup cooked white rice
- 2 Cornish hens cavities emptied
- 2 tbsp vegetable oil
- 2 1/2 tsp seasoning salt
- 2 tsp paprika
- 1 tsp poultry seasoning
- 1 tsp ground black pepper
- Butter for greasing
Nutrition (per serving, estimated)
Estimated based off 12 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67.9 mg
- Iron: 7.62 mg
- Magnesium: 73.7 mg
- Phosphorus: 338 mg
- Potassium: 550 mg
- Zinc: 4.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 lbs chicken livers
- 2 tsp seasoning salt
- 1 tsp ground black pepper
- 1/2 lbs ground hot Italian sausage
- 1 1/2 tsp Creole seasoning
- 1/2 tsp red pepper flakes
- 1/4 cup chicken broth
- 4 cup cooked white rice
- 2 tbsp vegetable oil
- 2 1/2 tsp seasoning salt
- 2 tsp paprika
- 1 tsp poultry seasoning
- 1 tsp ground black pepper
Prepare
- Dice 1 small green bell pepper
- Dice 1 large red onion
- 2 Cornish hens, cavities emptied
- Butter, for greasing
Let's Cook
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Step 1.
In a medium bowl, season the chicken livers with 2 teaspoons seasoning salt and 1 teaspoon black pepper. Set aside.
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Step 2.
In a large pan over medium heat, cook the ground hot Italian sausage until browned, breaking it up as it cooks. Remove the sausage from the pan and set aside.
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Step 3.
Add the seasoned chicken livers to the same pan over medium heat. Cook for about 10 minutes, turning occasionally, until cooked through. Remove the livers from the pan and set aside with the sausage.
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Step 4.
In the same pan over medium heat, add the diced green bell pepper and red onion. Cook, stirring occasionally, until softened, about 5 minutes.
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Step 5.
While the vegetables cook, dice the cooked chicken livers into small pieces.
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Step 6.
Add the diced livers and cooked sausage back to the pan with the vegetables. Sprinkle in 1½ teaspoons Creole seasoning and ½ teaspoon red pepper flakes, then pour in ¼ cup chicken broth. Stir to combine.
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Step 7.
Add 4 cups cooked white rice to the pan. Stir everything together and cook for 5 minutes, stirring occasionally. Turn off the heat and set the dirty rice aside to cool slightly.
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Step 8.
Preheat the oven to 375°F. Place the 2 Cornish hens on a baking sheet. Drizzle 2 tablespoons vegetable oil over the hens, then season with 2½ teaspoons seasoning salt, 2 teaspoons paprika, 1 teaspoon poultry seasoning, and 1 teaspoon black pepper. Rub the seasonings all over the hens.
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Step 9.
Stuff the cavity of each Cornish hen with some of the dirty rice, packing it loosely. Reserve any remaining dirty rice.
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Step 10.
Lightly butter a 9-by-13-inch baking dish. Spread the remaining dirty rice in an even layer in the dish. Place the stuffed Cornish hens breast-side down on top of the rice.
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Step 11.
Bake in the preheated oven for 50 to 55 minutes, until the hens are golden brown and cooked through (internal temperature reaches 165°F). Remove from the oven and let rest for 10 minutes.
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Step 12.
Cut each hen lengthwise through the breast and serve with the rice from the dish.