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 & Egg Omelette

Yield: 4 Servings

Ingredients

  • 16oz package of Richard's Premium Andouille Smoked Sausage, sliced
  • 1 tsp of Richard's Cajun Seasoning
  • 5 tsp butter, divided
  • 2 plum tomatoes, chopped
  • 1/2 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 celery rib, chopped
  • 1 tsp minced garlic
  • 12 large eggs
  • 1 Tbsp fresh parsley, chopped
  • Vegetable cooking spray
  • 1 1/2 cup (6oz) Monterey Jack Cheese, shredded

Directions

  1. Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add Richard’s Andouille Smoked Sausage, and cook, stirring occasionally, 6 to 7 minutes or until Andouille is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Richard’s Cajun seasoning. Cook for 5 to 7 minutes or until vegetables are tender and most of the liquid has evaporated. Remove from the skillet.
  2. Whisk together eggs, parsley, and remaining 1/2 tsp. Richard’s Cajun seasoning.
  3. Melt 1 tsp. butter in a skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As the egg mixture starts to cook, gently lift the edges of the omelet with a spatula, and tilt the pan so the uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook for 1 minute.

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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