Cornish Hen Stuffed with Crawfish Cornbread Dressing

This recipe is from Roger’s (pronounced ro-jā) Cajun Cookbook. I graduated with Vernon Roger’s sister. At one time he was a newscaster. He died in 2002.


I hope ya’ll try this recipe. It’s very good. Let me know if you do and how you liked it.


4    tbls  butter

1    onion (finely chopped)

2    stalks celery (finely chopped)

½   lb chopped crawfish tails

1½ tsp paprika

½   tsp dry mustard

1    bell pepper (finely chopped)

2    cups chicken stock

3    cups crumbled cornbread

½   tsp thyme

Salt, & pepper

Melt butter and add onion, bell pepper and celery. Sauté 2 minutes. Add salt and pepper (to taste), paprika, thyme and mustard. Simmer 5 minutes.  Add the stock and bring to a boil.  Add crawfish and cook 15 minutes. Stir in cornbread and cook 2-3 minutes. Set aside to cool.


Cornish Hens:

6    tbls butter

2    cornish hens

2    cups chopped onions

2    cups chopped celery

¼   cup flour

2    cups chicken stock

½   tsp garlic powder

2    cups chopped bell pepper

Salt & pepper

Season hens with salt, peppers and garlic powder. Melt 4 tbls better and brown hens. Remove hens and add onions, celery and bell peppers. Sauté 5 minutes. Stuff hens with crawfish stuffing. Pour sautéed vegetables and sediment into a baking dish. Add hans. Cover with foil and place in 375° pre-heated oven for 90 minutes. Remove from baking dish and cover with foil to keep warm.

Melt 2 tbls butter and add flour. Make a light roux and add stock and vegetables that remained in baking dish. Simmer 10 minutes. Remove from heat and pour equal amounts over hens and serve.

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