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 Gougères

Yield: 4 Servings


  • 1/3 (12oz) package of Richard's Premium Andouille, chopped
  • 1/2 cup unsalted butter
  • 1/2 tsp kosher salt, plus a dash
  • 1 cup all-purpose flour
  • 5 eggs
  • 2 1/2 oz gruyére cheese, grated


  1. Preheat the oven to 425°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
  2. In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to a bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
  3. If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until the egg is incorporated and dough is smooth before adding the next egg.
  4. If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until the egg is incorporated and the dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and Premium Andouille.
  5. In a small bowl, whisk the remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
  6. Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.

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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