OUR COMMITMENT TO SAFETY, QUALITY AND COMMUNITY DURING THE COVID-19 OUTBREAK.

This is a time when community is more important than ever, and we feel grateful for the dedication of our 82 plant employees that are helping to feed our community in this time of need. It is through their hard work that we can continue our manufacturing operations, making the highest quality handcrafted boudin, sausage, and frozen entrees.

We remain committed to the highest health and safety standards for our employees, business partners and community and for this reason that we have implemented the following:

Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making.

To receive updates on Richard’s Cajun Foods operations, please contact us at (800) 826-8346 or follow us on Facebook and Instagram. For any questions about the COVID-19 outbreak, please visit cdc.gov.

To see more about Richard's commitment to keep serving the community during the Covid-19 outbreak, click here.

Andouille Corn Poppers

Yield: 6-8 Servings

Ingredients

  • 16oz package of Richard's Premium Andouille, cut into 1-inch slices
  • 1 tsp Richard’s Cajun Seasoning
  • 1 (8½oz) package corn muffin mix
  • 1/2 cup buttermilk
  • 1 large egg
  • Peanut oil
  • Creole mustard

Directions

  1. Whisk together corn muffin mix and next 2 ingredients. Dip sausages slices in batter, coating well.
  2. Pour oil to a depth of 1 inch into a Dutch oven; heat over medium-high heat to 375°F. Fry Richard’s Andouille Smoked Sausages, in batches, 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with mustard.

Purchase Richard's Cajun food online Click here to make online purchases

Purchase Richard's Cajun food online

Click here to make online purchases

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