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.

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Cajun Gumbo with Chicken and Andouille Sausage


  • 2 16oz packages of Richard's Premium Andouille Sausage, coin cut
  • 1 jar Richard's Cajun Style Roux
  • Richard's Premium Cajun Seasoning
  • 6 boneless, skinless chicken thighs
  • 1 Tbsp canola or vegetable oil
  • Kosher salt
  • 2 large yellow onions, diced
  • 2 green bell peppers, diced
  • 4 large celery ribs, diced
  • 8 medium garlic cloves, minced
  • 1/4 tsp cayenne pepper
  • Freshly ground black pepper
  • 1 1/2 quarts low-sodium chicken stock
  • 2 dried bay leaves
  • 2 large sprigs fresh thyme
  • 1lb fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick
  • Warm rice, scallions (thinly sliced), and hot sauce for serving


  1. Heat oil over medium-high heat until shimmering. Season chicken with salt. Cook chicken until browned on both sides, approximately 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
  2. Add sliced Premium Richard's Andouille to pot and cook until lightly browned, about 6 minutes. Transfer to a platter and set aside.
  3. Add Richard's Cajun Style Roux to the pot on the stovetop after removing sausage.
  4. Add onion, bell pepper, and celery, seasoning with Richard's Premium Cajun Seasoning. Cook over medium-high heat, stirring until softened, about 10 minutes.
  5. Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes or longer.
  6. Add stock, bay leaves, and thyme. Season lightly with Richard's Premium Cajun Seasoning. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.
  7. Remove from heat, stirring well to break up any small lumps. Season gumbo with more Richard's Premium Cajun Seasoning. Discard thyme springs and bay leaves.
  8. Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, if desired, to shake on top of gumbo and rice.

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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