Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Andouille in Blankets


1 Tbl Bacon grease

1/2 cup Yellow Onion, minced

2 Tbl Green Bell Pepper, very small dice

2 Tbl Red Bell Pepper, very small dice

2 Tbl Celery, very small dice

2 tsp Garlic, minced

1 tsp Creole Seasoning

4 Andouille Sausage (approx. 1 pound)

2 pkgs. Pillsbury Crescent rolls


Preheat oven to 350.

Using a sharp knife, cut the sausages into quarters, lengthwise. You should have sixteen- 4”5” long, narrow pieces.

In a small sauté pan, melt the bacon fat over medium heat. Cook the onions, peppers, and celery for 3-4 minutes. Add the garlic and Creole seasoning and cook for 3-4 more minutes. Remove from the heat and cool this mixture.

Spoon one teaspoon of the vegetable mixture down the center of each crescent roll. Place a piece of sausage on each prepared crescent roll, and wrap the dough around the sausage.

Bake until golden brown.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more