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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.

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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Jambalaya Pasta

Yield: 8 Servings

Ingredients

  • 1 lb. chicken breast cut into small pieces
  • 1/2 lb. shrimp deveined and peeled
  • 1/2 lb. Richard's Andouille Sausage coin cut and then halved
  • 3 Tbsp. of Richard's Cajun Seasoning
  • 1 green bell pepper diced
  • 3 cloves of garlic minced
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3 Tbsp. canola oil
  • 1 medium roma tomato diced
  • 1 cup chicken broth
  • 1 lb. fettuccine pasta cooked
  • parsley for garnish

Directions

  1. In a skillet, sauté the green bell pepper, red onion and garlic.
  2. In a large mixing bowl, combine and toss chicken, shrimp, andouille, cajun seasoning, tomato, salt and black pepper. Add the sautéd ingredients.
  3. In a large pot, cook the fettuccine pasta and drain.
  4. In a large skillet, add the canola oil and place on high heat. Add the chicken stock and bowl of mixed ingredients.
  5. Cook for a few minutes until shrimp is slightly curled and opaque looking. Add fettuccine pasta and stir for a few minutes until the noodles are coated with the sauce.
  6. Garnish with parsley and dig in!

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Purchase Richard's Cajun food online

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