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.

Cajun Breakfast Soufflé

Yield: 4 Servings

Ingredients

  • 12oz package of Richard's Premium Andouille Smoked Sausage, diced
  • Butter for greasing pan
  • 4 cups cornbread, loosely packed and cut into 1-inch cubes (add jalapeños for extra spice)
  • 3 Tbsp olive oil
  • 1 medium onion, finely diced
  • 1 green pepper, finely diced
  • 1 Tbsp garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper, optional
  • 1/4 tsp black pepper
  • 6 eggs
  • 1/2 cup whole milk
  • 1 cup cheddar cheese, shredded

Directions

  1. Preheat oven to 350° F.
  2. Grease a 2-2 1/2 quart baking dish. Place cornbread into dish and set aside.
  3. In a skillet, heat olive oil over medium heat. Add onion, pepper and Premium Andouille Smoked Sausage and cook until the onion is translucent and the green peppers are soft. Stir occasionally. Add the garlic, salt and peppers. Mix the spices. Set aside to slightly cool.
  4. In a small mixing bowl, combine the eggs and the milk. Add the cheese and stir until mixed.
  5. Spread the pepper and sausage mixture over the cornbread. Evenly pour the milk mixture over the whole concoction.
  6. Bake, uncovered, for about an hour, or until the edges are bubbling and the top begins to just brown. If you are unsure about whether the souffle is done, push a knife into the center of the dish. If it comes out clean, your dish should be finished.

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

Purchase Richard's Cajun food online

Click here to make online purchases

Premium Smoked Sausage

Premium Andouille & Boudin

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