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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.

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