Cornish Hens with Nina’s Dirty Rice

Cornish Hens with Nina's Dirty Rice, Stuffed Artichoke

For this flavorful Cajun dish, I always use Zatarain’s rice because it never gets sticky. You NEVER use sticky rice in Cajun food.



1 16-ounce regular package of Jimmy Dean sausage
½ cup green onion
1 onion
4 tablespoons of garlic
4 cups cooked Zatarain’s rice (never sticky!)
5 tablespoons butter
Salt & pepper


In a large skillet, sauté the onion and green onion in 1 tablespoon of butter. When almost done, add the garlic. Add sausage and cook completely. Stir the cooked rice. When mixed together, remove from the heat and add 4 tablespoons of butter. Cool uncovered because you don’t want to overcook the rice.


This is a great entertainment meal, because you can control portion size for guests. One hen per guest. How many hens? It Depends on how many guests you’ll be having. One hen for every guest!


Remove the hens from plastic. Totally submerge the hens in a saltwater brine and let them sit in the refrigerator for 24 hours. This will make the hens moist. Remove from the brine and dry with a paper towel. Place in a dish and pour Italian dressing on top. Add salt & pepper. Bake at 375 degrees uncovered for 60 minutes. Serve with Nina’s Dirty Rice. EASY!