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 & Shrimp Jambalaya

Yield: 8-10 Servings

Ingredients

  • 16oz package of Premium Andouille, sliced
  • 1 Tbsp Richard's Cajun Seasoning
  • 1 Tbsp canola oil
  • 2 (8oz) packages pre-chopped onion, celery, and bell pepper mix
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 2 (14.5oz) cans fire-roasted diced tomatoes
  • 2 cups chicken broth
  • 2 (3.5oz) packages boil-in-bag rice
  • 1lb pound medium-size raw shrimp, peeled and deveined
  • Chopped fresh parsley
  • Sliced green onions
  • Hot sauce (optional)

Directions

  1. Cook the Premium Andouille in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
  2. Add onion, celery, and bell pepper mix; garlic; Richard’s Cajun Seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW for 4 hours.
  3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH for 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.

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Purchase Richard's Cajun food online

Click here to make online purchases

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