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.

Sheet Pan Andouille Sausage & Cajun Potato Bake

Yield: 6 Servings

Ingredients

  • 12oz package of Richard's Premium Andouille, sliced
  • 3 tsp Richard's Cajun Seasoning
  • 1/2lb red potatoes, quartered
  • 1 green bell pepper, diced (1/2-inch)
  • 1 yellow bell pepper, diced (1/2-inch)
  • 1 yellow onion, diced (1-inch)
  • Kosher salt and black pepper, to taste
  • Avocado or grapeseed oil, to garnish

Directions

  1. Heat your oven to 400°F and spread the quartered potatoes on a rimmed baking sheet in an even layer. Drizzle with 2 tablespoons of avocado or grapeseed oil and season with 2 teaspoons of Richard’s Cajun Seasoning. Roast for 30 minutes.
  2. Remove the potatoes from the oven flip the potatoes around on the baking sheet with a spatula to make sure they roast evenly. Then mix in the diced bell peppers, onion and Premium Andouille. Drizzle another ½ tablespoon of oil on top and season lightly with salt, pepper and ½ teaspoon of Richard’s Cajun Seasoning. Return to oven to roast for 15-30 minutes or until potatoes are cooked through and crispy on the outside, the vegetables are tender and the Premium Andouille is warmed throughout.
  3. Before serving, sprinkle the remaining Richard’s Cajun Seasoning and adjust salt and pepper as necessary.

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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