Cajun Crescents recipe
January 31, 2008

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.
Posted by Grace in Food and Drink









