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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.

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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.

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Cajun Cornbread Stuffing

Yield: 8-10 Servings

Ingredients

  • 12oz package of Richard's Premium Andouille, diced
  • 1 (14-16oz) loaf freshly baked cornbread, cooled completely
  • 2 Tbsp unsalted butter
  • 2 cups onion, chopped
  • 1 1/4 cup celery, chopped
  • 1 1/4 cup green bell pepper, chopped
  • 1/2 cup fresh, flat-leaf parsley, chopped
  • 2 Tbsp fresh thyme, chopped
  • 1/2 tsp cayenne
  • Kosher salt
  • Ground black pepper
  • 2 cups turkey or chicken broth, more as needed
  • 1/4 cup unsalted butter, melted
  • 2 eggs, lightly beaten
  • Vegetable oil or cooking spray, for baking dish

Directions

  1. Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside.
  2. In a large skillet, melt the butter over medium heat. Add the onions, celery, and green bell peppers and cook, stirring occasionally, until they’re slightly softened but still have some crunch. Transfer to a large mixing bowl.
  3. Add the bread to the large mixing bowl, along with the Premium Andouille, thyme, parsley, and cayenne and toss well. Add salt and pepper to taste.
  4. Pour 2 cups of the broth over the stuffing. If the liquid isn’t immediately absorbed and pools at the bottom of the bowl, you should have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they’ll even out as the stuffing cooks.
  5. If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.
  6. Taste the mixture and add salt and pepper as needed. If the mixture doesn’t taste as rich as you’d like, add enough melted butter or olive oil to suit your taste. Once you’re satisfied with the flavor of the mixture, stir in the beaten eggs.
  7. Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

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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