Cajun Crescents recipe

This isn’t the sort of bourbon-filled concoction you associate with the bedlam of Mardi Gras. But if you find yourself with the need to feed a throng of rowdies, these quick and easy Cajun Crescents will do the trick. And while this might not be enough to inspire your guests to bare their bosoms for beads, it does bring home a little taste of the Big Easy.

Heat-and-eat crescent rolls are perfect for whipping up party foods on the fly — something I discovered doing my pigs in blankets. But even a fancy-pants foodie would scarf these down. Loaded with shrimp, andouille sausage and bell pepper, the Cajun Crescents get a kick from a pinch of red pepper flakes and Cajun seasoning, a magic spice blend that is a bright, bold wonderland of Louisiana flavor. Keep some on hand and set your taste buds ablaze, celebrating Carnival season all year long.

Cajun Crescents

• 1 tablespoon olive oil
• ½ cup diced green bell pepper
• ½ cup diced onion
• ½ pound andouille sausage, diced
• ½ pound shrimp, peeled, deveined, diced
• 1 medium clove garlic, chopped
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 1 teaspoon Cajun seasoning
• 1 cup grated smoked Gouda
• ½ cup grated mozzarella
• 4 packages refrigerated crescent rolls

Preheat oven to 375º. Heat oil in medium pan over medium heat. Add bell pepper and onion and sauté for 5 minutes. Add sausage, shrimp, garlic, red pepper flakes, pepper and Cajun seasoning, and sauté for another 7 minutes. Set aside to cool.

Mix in Gouda and mozzarella. Unroll crescent rolls into long triangles. Spread stuffing across long side of each triangle, roll up pastry around stuffing to enclose, and repeat. Place on ungreased cookie sheet and bake for 15 minutes, or until golden brown.

Makes 20.

Comments

Wow! That sounds delicious! Thanks so much for sharing your recipe. I'm definitely going to try it! Daniela

WOW, like a delicious cajun empanada. I'm def going to make these!

Has anyone made these? Any feedback?

cajun crescents appetizer