4 Cornish hens
1 bunch fresh leeks, cleaned & sliced
3 tbsp. olive oil
1 tbsp. Polander's chopped garlic
5 oz. white wine
1 can chicken broth
2 tbsp. parsley
3 stalks celery, chopped fine
12 oz. crayfish tails
1 (8 oz.) can stewed tomatoes
1/2 lg. red Bell pepper, chopped
2 tsp. J.D.'s Vegetable Magic
1 tsp. Cajun seasoning
1/4 tsp. dried sweet basil
2 c. water
2 c. Minute rice

Cook rice according to directions, set aside. In large saucepan, heat olive oil and saute leeks, garlic and celery for 3 minutes over medium heat. Add chicken broth and cook 5 minutes. Add wine, parsley, tomatoes, Bell pepper, Vegetable Magic and Cajun seasoning. Cook 10 minutes. Add crayfish tails, cook 5 minutes. Add cooked rice and basil and stir to blend well. Allow to cool. Clean the Cornish hens and stuff with the rice dressing very tightly.

Mix 4 ounces of smoked barbecue sauce, 4 ounces Russian dressing, 5 ounces Golden sherry, 1/8 teaspoon dried sweet basil leaves and 3 ounces water. Place hens in large covered baking pan. Heat oven to 400 degrees. Pour above mixture over hens. Cover and bake for 2 hours. baste after the first hour and every 15 minutes after. Remove cover for the last 15 minutes to allow Cornish hens to brown.