12 oz package of Richard’s Andouille Smoked Sausage, diced
Butter (for greasing a pan)
4 cups cornbread (loosely packed, cut into 1 inch, or so cubes, add jalapenos for extra spice!!)
3 tablespoons olive oil
1 onions (medium, small dice)
1 green pepper (small dice)
1 teaspoon garlic (minced)
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
½ cups whole milk
1 cup shredded cheese (Cheddar/Monterey Jack)
Preheat oven to 350°F.
Grease a 2-2½ quart baking dish. Place cornbread into dish and set aside.
In a skillet, heat olive oil over medium heat. Add onion, pepper and Richard’s 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.
In a small mixing bowl, combine the eggs and the milk. Add the cheese and stir until mixed.
Spread the pepper and sausage mixture over the cornbread. Evenly pour the milk mixture over the whole concoction.
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.
12 large eggs or the equivalent of egg whites or 6 whole eggs and 6 egg whites
½ cup half & half or heavy cream
1 ½ cup shredded cheese, your preference
Salt and pepper to taste
Preheat the oven to 350°F. On the stove top in a 12-inch cast iron or oven safe skillet, cook Richard’s smoked sausage and remove from skillet. Using the same pan, add the green onion and sliced bell peppers. Reserve some of the green onion for garnishing. Saute over medium-high for 3 minutes or until softened. Season with salt and black pepper to your taste.
Add the shredded hash brown potatoes to the pan. Cook for 6-8 minutes, stirring periodically until lightly browned and heated through. Season with a sprinkle of salt and black pepper.
Spread the hash browns evenly on the bottom of the skillet, then sprinkle the cooked Richard’s Smoked Pork Sausage over the hash browns. Top with 1/2 of the shredded cheese.
Whip the eggs or egg whites with the half & half or cream. Season lightly with salt and pepper. Pour on top. Sprinkle with the remaining shredded cheese.
Place into the oven and bake for 15-20 minutes or until the eggs are set. Garnish with reserved green onion.
16 oz package of Richard’s Smoked Pork Sausage, chopped
½ cup uncooked rice
1 (16 oz) can stewed tomatoes, undrained
1 tablespoons butter
6 eggs, divided
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup skim or low-fat milk
1 teaspoon garlic salt
¾ teaspoon basil leaves, crushed
¾ teaspoon thyme leaves
¼ teaspoon ground red pepper
¼ teaspoon ground black pepper
In medium saucepan, stir together rice and tomatoes. Bring to boiling. Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes.
In skillet over medium heat, pan fry Richard’s Smoked Pork Sausage, 3 to 4 minutes.
Beat 1 egg. Stir in cooked rice and Richard’s Smoked Pork Sausage. Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375°F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.
16 oz package of Richard’s Andouille Smoked Sausage, sliced
1 teaspoon Richard’s Cajun seasoning, divided
5 teaspoons butter, divided
2 small plum tomatoes, chopped
½ medium onion, chopped
½ medium-size red bell pepper, chopped
1 celery rib, chopped
1 teaspoon minced garlic
12 large eggs
1 tablespoon chopped fresh parsley
Vegetable cooking spray
1 ½ cups (6 oz) shredded Monterey Jack cheese
Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add Richard’s Andouille Smoked Sausage, and cook, stirring occasionally, 6 to 7 minutes or until Andouille is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Richard’s Cajun seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.
Whisk together eggs, parsley, and remaining 1/2 tsp. Richard’s Cajun seasoning.
Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.
Sprinkle 1 side of omelet with one-fourth each Andouille mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese.
½ (12 oz) package of Richard’s Andouille Smoked Sausage, sliced
1 teaspoon Richard’s Cajun Seasoning
6 large eggs (beaten)
2 tablespoons olive oil
1 small red skin potato, diced
1 small onion, chopped
1 medium green pepper, chopped
½ cup pepper jack cheese, shredded
½ cup mild, medium or hot salsa
In a medium size bowl whisk together eggs and Richard’s Cajun Seasoning and set aside.
In a large nonstick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced Richard’s Andouille Smoked Sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook.
After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
Divide the scramble between 2 plates top each with your favorite salsa!
Add egg yolks, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (*Note: you could also make this hollandaise in a regular blender if you don’t have an immersion blender.)
Melt butter in a saucepan, or in the microwave, until a thermometer registers the butter temperature at at least 200° F.
Begin blending the egg mixture with the immersion blender. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.
Heat the Richard’s Andouille Smoked Sausages in the oven or on a grill pan until they’re sizzling hot. It may take about 5 minutes on a hot grill pan for the andouille to get nice and toasty. Slice each sausage in half lengthwise and then slice each half again across the middle so you have biscuit-sized sausage pieces.
Poach each egg in hot water until whites have cooked through, about 4 minutes.
While eggs are poaching, toast your biscuit halves.
Assemble! Place two sausage pieces cut-side down on top of each biscuit. Top each biscuit with a poached egg, followed by a sprinkle of salt and pepper (always season your eggs!) and a generous drizzle of hollandaise sauce. Top with chopped chives to garnish and serve immediately.
½ (12 oz package) of Richard’s Smoked Pork Sausage, sliced or chopped
¼ teaspoon Richard’s Cajun Seasoning
1 tablespoon olive oil
2 med mushrooms or 4 small, sliced
1 small onion, sliced
3 egg whites
½ cup low fat milk
4 cherry tomatoes halved
2 potatoes, coliban or new potatoes
½ pepper, red or green or both, sliced
Salt and pepper to taste
Preheat oven to 350°F.
Pierce potatoes with a skewer a few times and microwave for approx. 10 mins or until cooked. Take out, set aside to cool and cut into bite size pieces with skin on.
In a fry pan, cook, set aside and when cooled cut into 8 pieces.
In the same frypan, heat olive oil and fry onions and peppers for 5 mins. Now add Richard’s Cajun Seasoning. Add mushrooms and keep cooking on low med heat for a further 3 mins, take off heat.
Now you will need a small baking dish, approx. 6-7 cups in size. Lay chopped potato on the base, spread the Richard’s Smoked Sausage on top, now the onion/pepper mix. Season with some salt and pepper to taste.
In a bowl whisk the eggs and egg whites with the low fat milk. Pour into dish evenly then place the halved tomatoes on top.
Bake in oven for 40-50 mins. Outside cooks quicker than center so if still runny in the center place under grill for 5-10 mins.
⅓ (12 oz package) of Richard’s Andouille Smoked Sausage, cubed
1 tablespoon butter
2 garlic cloves, minced
2 large Russet potatoes, cut into 1/4 inch cubes
1 jalapeño, seeded, roughly chopped
1 green bell pepper, seeded, roughly chopped
1 small onion, roughly chopped
Pinch of salt
¼ tsp. smoked paprika
¼ tsp. black pepper
Pinch of cayenne pepper
¼ teaspoon thyme
¼ teaspoon red pepper flakes
Grated cheddar cheese
Add butter to a large skillet over medium heat. Once it’s melted, add the garlic, Richard’s Andouille Smoked Sausage and potatoes. Cook for 5-7 minutes until potatoes begin to soften. Add jalapeño, green pepper and onion. Cook until onions are tender (another 5-7 minutes). Add spices and stir. Clear 4 holes in the hash, near the center of the skillet. Crack an egg into each hole. Add 1 tbsp. of water and cover the skillet. Allow to cook for about 10-15 minutes.
Sprinkle cheese over the hash and serve immediately.
⅔ (12 oz package) of Richard’s Andouille Smoked Sausage, chopped to ¼” pieces
2 teaspoons olive oil
½ small yellow onion – finely diced
1 cup frozen chopped collard greens or spinach (measured while frozen) – thawed, drained & squeezed to remove moisture
½ – 1 teaspoon blackened season
6 large eggs
½ cup heavy cream
1 cup shredded sharp cheddar cheese
½ cup shredded swiss cheese
1 frozen pie crust – thawed (or rolled refrigerated crust)
Salt and pepper to taste
Preheat oven to 350°F. If you are using a frozen pie shell set out to thaw. If you are using refrigerated, grease a 9″ deep dish pie plate, unroll crust and gently press into plate to fit. Set aside.
Heat a medium skillet over medium high heat. When hot, add olive oil and chopped Richard’s Andouille Smoked Sausage. Saute until sausage begins to Brown and crisp slightly, stirring occasionally. Reduce heat to medium, add onion and continue to saute until translucent, stirring occasionally. About 10 minutes total.
Add collards/spinach to pan, cooking to evaporate any remaining moisture, stirring frequently, only about 2 minutes more. Sprinkle desired amount of blackened seasoning over mixture, stir to coat completely, turn off heat and set aside to cool.
In a large bowl whisk together eggs and heavy cream until well blended, adding salt and pepper if desired. Gently stir in shredded cheeses and then cooled sausage mixture to fully incorporate.
Pour filling into prepared pie crust, distributing solids evenly. Pop in the oven and bake 30 – 40 minutes, or until center is just set.
When done, remove from oven, let rest 10 minutes before slicing. Serve with a side salad or home fries and enjoy!
12 oz package of Richard’s Smoked Pork Sausage, sliced
½red bell pepper,diced
1 ¼cupsquick-cooking grits
1/3cupgrated Parmesan cheese
½cupshredded Cheddar cheese
Preheat oven to 350°F and spray an 11 x 7-inch baking dish with cooking spray.
Heat oil over medium heat in a nonstick skillet. Add sliced Richard’s Smoked Sausage and sauté for 2 minutes.
Add red bell pepper and onion and sauté 3 more minutes. Remove from heat and set aside.In a medium saucepan, bring water and chicken broth to a boil. Add salt and then slowly stir grits in. Simmer grits for 5 minutes, stirring frequently.
In a medium bowl whisk together milk, eggs, and garlic powder. Slowly stir in about 1 cup of the hot grits to temper the eggs. Then pour milk/grits mixture into saucepan with the rest of the grits. Stir well to combine.
Stir in Parmesan cheese and ½ of the Cheddar cheese. Mix in the Richard’s Smoked Sausage mixture. Sprinkle remaining Cheddar cheese on top.
16 oz package of Richard’s Pork Smoked Sausage, sliced
2 to 3 tablespoons Richard’s Cajun Seasoning
2½ cups chopped cooked chicken
1 tablespoon olive or vegetable oil
2 (10.75 oz) cans cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
1 (32 oz) package frozen hash browns
Preheat oven to 350°F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
In a large skillet, cook Richard’s Smoked Sausage and oil over medium-high heat for 5 to 8 minutes, until sausage is lightly browned. (This is optional, but gives it a nice color and a little extra flavor.)
In a large bowl, combine cooked chicken, Richard’s Smoked Sausage, soup, sour cream, Richard’s Cajun Seasoning, cheddar cheese and hash browns. Pour into prepared pan.
½ (16 oz) package of Richard’s Pork Smoked Sausage, chopped
1 cup cheddar cheese
salt and pepper
optional: bell pepper, mushrooms, onions, spinach
Brown and drain the chopped Richard’s Smoked Sausage. Beat eggs in bowl. Add meat, cheese, salt, pepper, and optional ingredients. Mix.
Pour into greased full size muffin pan ⅔ full. Bake 350°F for 30 minutes. Use toothpick to check for
Cut Richard’s Pork & Beef Smoked Sausage links down the middle. Place in a heavy skillet on medium heat. Pan fry sausages for 10-12 minutes over medium heat, turning the links so they brown evenly.
Slice the bread in half lengthwise and spread generously with mayonnaise on both sides. On one side, heap the shredded lettuce and lay over it the pickle slices, onion, and tomato. Place cut hot sausage on top, and close up the sandwich as best you can.
¼ cup melted unsalted butter or extra virgin olive oil (optional)
2 large eggs, lightly beaten
Vegetable oil or cooking spray, for baking dish
Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside.
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.
Add the bread to the large mixing bowl, along with the Richard’s Andouille Smoked Sausage, thyme, parsley, and cayenne and toss well. Add salt and pepper to taste.
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.
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.
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.
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.
16 oz package of Richard’s Andouille Smoked Sausage, sliced
1 tablespoon Richard’s Cajun Seasoning
1 tablespoon canola oil
2 (8 oz) packages prechopped onion, celery, and bell pepper mix
4 garlic cloves, minced
1 teaspoon dried thyme
2 (14.5 oz) cans fire-roasted diced tomatoes
2 cups chicken broth
2 (3.5 oz) packages boil-in-bag rice
1 pound medium-size raw shrimp, peeled and deveined
Chopped fresh parsley
Sliced green onions
Hot sauce (optional)
Cook the Richard’s Andouille Smoked Sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
Add onion, celery, and bell pepper mix; garlic; Richard’s Cajun Seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW for 4 hours.
Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH for 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
Bacon drippings or extra virgin olive oil, for drizzling
Preheat oven to 400°F. Remove turkey breast roast from netting and unroll onto a large sheet of waxed paper. With a sharp knife, make a slit lengthwise down the center of the breast. Cover with a second sheet of waxed paper and pound to an even thickness of 1 to 1 1/2-inches using the flat side of a meat mallet. Season with 1 teaspoon of Richard’s Cajun Seasoning and salt and pepper to taste.
Remove Richard’s Boudin Sausage from casing and spread evenly on top.
Roll the turkey breast around the stuffing and secure with kitchen twine or toothpicks. Place turkey in a roasting pan lightly coated with cooking spray. Drizzle with bacon drippings or olive oil and season the outside with the remaining 1 teaspoon of Richard’s Cajun Seasoning and salt and pepper.
Roast, uncovered, for 20 minutes. Reduce heat to 325°F, pour 1/2-inch water in the bottom of the pan (to prevent drippings from burning) and continue cooking, uncovered, until the turkey is cooked through and the juices run clear, about 40-50 minutes, basting every 15 minutes. Tent with foil and let rest for 15 minutes. Remove kitchen twine or toothpicks, slice, top with pan juices and serve.
Heat oven to 425°F. Oil a shallow 3-quart baking dish or six 2-cup ramekins. Cook the pasta according to package directions.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the Richard’s Smoked Sausage, about 1 minute per side; set aside. Wipe out the skillet; heat the remaining tablespoon oil in the same skillet over medium-low heat. Add the onion, bell pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese and Richard’s Cajun Seasoning until blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until the cheese is melted and the mixture has slightly thickened, 1 to 2 minutes.
Toss the pasta with the cheese sauce, fold in the sausage, and transfer to the prepared baking dish. Bake until golden brown, 10 to 12 minutes.
1 pounddried black-eyed peas, rinsed and picked through
2 quarts of room temperature water, chicken broth/stock or a combination
2 poundssmoked ham hocks
2jalapenos, ribs and seeds removed and chopped, or to taste, optional
1½ teaspoonskosher salt, or to taste
¼ teaspoon freshly cracked black pepper, or to taste
¼ teaspoon Richard’sCajun seasoning
Additional water or chicken broth or stock, as needed
In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender. Add the garlic and cook another minute or so. Add ham and Richard’s Smoked Sausage and cook until lightly browned. Add peas, cook and stir for 2 minutes, then begin to add the water or broth slowly, stirring in a little at a time; bring to a boil. Add ham hocks, jalapenos, salt, pepper, Richard’s Cajun Seasoning and bay leaves.
Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy. Add additional chicken stock or water only if necessary to slightly thin out. Pull any meat off the bone and return to peas; taste and adjust seasonings as needed. Serve over hot cooked rice.
For the Slow Cooker: Prepare as above, transferring everything to slow cooker. Cover and cook for low for about 8 to 10 hours, or on high for 5 to 6. To thicken, remove a cup of the peas and mash, returning to the pot, or prepare a slurry of 1/2 tablespoon cornstarch with enough water to form a thin paste. Bring peas up to a boil, stirring in slurry and boil until thickened (this works faster on the stovetop).
12 oz package of Richard’s Andouille Smoked Sausage, sliced
1 red onion, sliced into wedges
2 garlic cloves, minced
2 celery stalks, coarsely chopped
1 red or green bell pepper, coarsely chopped
2 tablespoons all-purpose flour
1 (28 oz) can diced tomatoes
¼ teaspoon cayenne pepper
½ pound large shrimp, peeled and deveined
2 cups frozen cut okra (from an 8 oz package), thawed
In a 5-to-6-quart slow cooker, place Richard’s Andouille Smoked Sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).
12 oz package of Richard’s Andouille Smoked Sausage, sliced ½-inch thick rounds
1 cup sliced onion
1 green or yellow bell pepper, sliced
1 red bell pepper, sliced
1 cup marinara sauce
1 can diced tomatoes, undrained
2 teaspoons cajun/creole seasoning
2 ounces reduced fat cream cheese
Cooked pasta for serving
Ideal Slow Cooker Size: 4-Quart
Place the Richard’s Andouille Smoked Sausage, onion, pepper, marinara sauce, diced tomatoes and seasoning in the slow cooker. Stir to combine. Cover and cook on low 6 to 8 hours or until the vegetables are tender. When ready to serve stir in the cream cheese until melted and well combined.
Serve the sauce over cooked pasta. Or stir together the cooked pasta and sauce and serve.
12 oz package of Richard’s Pork Smoked Sausage, sliced into ¼” rounds
1 tablespoon oil
½ cup diced onions
6 mini sweet peppers or 1 green bell pepper, diced
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon crushed red peppers
1 teaspoon paprika
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dark chili powder
3½ cups chicken stock
1½ cups orzo
¼ cup heavy cream
scallions, to garnish (optional)
Place the oil, Richard’s Pork Smoked Sausage, onions, mini sweet peppers, and garlic into a large skillet and sauté until the onions are translucent and fragrant, approximately 5 minutes over medium-to-low heat.
Mix together the salt, cayenne pepper, crushed red peppers, paprika, pepper, dried oregano, and dried thyme in a small bowl.
Add in the seasoning mixture and dark chili powder. Mix until the sausage, mini sweet peppers, and onions are coated.
Stir in the chicken stock and bring to a boil. Add the orzo and stir until combined. Simmer uncovered for 12 minutes or until the orzo is tender.
12 oz package of Richard’s Andouille Smoked Sausage, sliced
1poundfresh rock shrimp or small shrimp (50-60 count per pound)
1medium onion, finely chopped
1red pepper, finely chopped
1celery stalk, finely chopped
1teaspoonhot sauce (more if desired)
7ouncescanned petite diced tomatoes
2tablespoonsfresh lemon juice
2heads Boston Bibb lettuce
garnish with chopped green onions and parsley
Heat olive oil in a medium skillet over medium-high heat. Add onions, red pepper, celery, ½ teaspoon salt, ½ teaspoon pepper, Worcestershire sauce, and hot sauce, then sauté for 7 minutes.
Meanwhile, in a small bowl combine the rock shrimp, lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper, paprika, garlic powder, onion powder, cayenne, thyme, and set aside.
Stir the fresh minced garlic into the veggies in the sauté pan, and cook for 1 more minute.
Add Richard’s Andouille Smoked Sausage and diced tomatoes and bring to a simmer, then add the shrimp and cook for 2-3 more minutes.
Spoon two tablespoons of the sausage and shrimp mixture into each piece of lettuce, and sprinkle with green onions and parsley.
*Prep ingredients ahead of time: You can chop the onions peppers and celery ahead of time and store in resealable plastic bags until needed. If you’re using the green onion and parsley for garnish you can chop those ahead and store as well.
12 oz package of Richard’s Pork Smoked Sausage, sliced into semi-circles (about ¼” – ½” thick)
6 medium-large russet potatoes (baking potatoes)
2 tablespoons olive oil, plus 1 teaspoon, divided use
½ red onion, thinly sliced
1 cup crimini mushrooms, sliced
2 cloves garlic, pressed through garlic press
1 small red bell pepper, cored, seeded and thinly sliced
1 small zucchini, thinly sliced (about 2” long) strips
1 small yellow squash, thinly sliced (about 2” long) strips
1 (14 oz) can diced tomatoes, juice slightly drained off
½ teaspoon dried dill (or 1 tablespoon fresh chopped dill)
½ teaspoon salt, plus a pinch, divided use
¼ teaspoon black pepper, plus a pinch, divided use
2 green onions, chopped (for garnish)
Preheat the oven to 400°F; place the russet potatoes into a small bowl, and drizzle the 1 teaspoon of olive oil over them, and rub onto the potatoes; using a fork, stab each of the potatoes a few times to allow the steam to escape while they bake; once oven is ready, place the potatoes directly onto the middle rack of the oven, and bake the potatoes for about 50-60 minutes, or until tender when pierced with a paring knife; while potatoes bake, prepare the grilled vegetable and Richard’s Smoked Sausage filling.
Place a large grill pan (or you can even use a large skillet/pan if desired) over medium-high heat and allow to become very hot; once hot, add the 2 tablespoon of olive oil and the sliced Richard’s Smoked Sausage and red onions; using tongs, gently toss the sausage with the onions until they begin to brown, for about 2-3 minutes; next, add the sliced mushrooms, and allow those to lightly brown; next, add the garlic, and once the garlic has become aromatic (about 20 seconds), add in the red bell pepper, the zucchini and yellow squash strips, and toss all together in the pan allowing for the vegetables to grill/become lightly browned, about 2 minutes; next, add in the diced tomatoes with a little of their juice, the dried dill, and the ½ teaspoon of salt and ½ teaspoon of pepper; toss with the tongs to incorporate, and cook for about 2 more minutes; turn off the heat, and set aside while you finish baking the potatoes and prepping them for serving.
Once potatoes are baked, remove from oven and allow them to cool slightly so that they can be handled; once they’re cool enough to handle, make a length-wise slice into the middle of each baked potato to open it, and using a fork, gently fluff the inside of the potato, getting as close to the skin as possible, to loosen the “meat” of it up; next, add a pinch of salt an pepper to the inside of the fluffed potato, and even an extra drizzle of olive oil, if you wish.
To finish the dish, scoop a generous, over-flowing portion of the grilled vegetable and Richard’s Smoked Sausage mixture right into each of the baked potatoes, stuffing the mixture into the baked potato well, and plate; garnish with a sprinkle of chopped green onion.
12 oz package of Richard’s Andouille Smoked Sausage, sliced
3 teaspoons Richard’s Cajun Seasoning
½ pounds red potatoes, quartered
1 green bell pepper, cut into ½ inch dice
1 yellow bell pepper, cut into ½ inch dice
1 medium yellow onion, cut into 1-inch dice
kosher salt and black pepper
avocado or grapeseed oil
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.
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 Richard’s Andouille Smoked Sausage. Drizzle another ½ tablespoon of oil on top and season lightly with salt, pepper and ½ teaspoon of Richard’s Cajun Seasoning. Return to the oven to roast for 15-30 minutes or until the potatoes are cooked through and crispy on the outside, the vegetables are tender and the Richard’s Andouille Smoked Sausage is warmed throughout.
Before serving sprinkle the remaining Richard’s Cajun Seasoning and adjust salt and pepper as necessary.
12 oz package of Richard’s Smoked Pork Sausage, sliced
1 tablespoon extra virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
1 jalapeno pepper, sliced
1 (14 oz) can no-salt-added diced tomatoes, with juices
2 bay leaves
1 tablespoon dried thyme
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1½ cups dry long-grain rice
2 cups low-sodium chicken broth
Heat the oil in a non-stick skillet over medium-high heat until nearly smoking. Add the sliced Richard’s Smoked Sausage and arrange in a single layer as much as possible. Allow to cook, undisturbed, for 90-120 seconds, until browned. Flip the sausage pieces and brown on the other side.
Add the peppers, onions, and jalapeno to the pan. Saute 3-4 minutes until the vegetables start to brown. Pour in the can of diced tomatoes (do not drain), and add the bay leaves, thyme, oregano, and red pepper flakes. Stir well.
Turn the heat down to medium and add the uncooked rice to the pan along with the chicken broth. Let the contents come to a boil and allow the liquid level to reduce until the rice starts peeking out of the top.
Once the liquid is below the rice (about 5 minutes or so), cover the pan and turn the heat to low. Let the rice steam for 15 minutes before uncovering and stirring the contents. Discard the bay leaves and serve hot.
16 oz package of Richard’s Andouille Smoked Sausage (2 sausages sliced in half to make 4 sausages)
4 Hot Dog Buns
1 cup Celery, finely chopped
½ cup Green Bell Peppers, chopped
½ cup Roasted Red Bell Pepper, chopped
¼ cup Red Onion, chopped
1 jar Pickled Jalapeño Slices
1 cup White Cheddar Cheese
Preheat grill. Cook Richard’s Andouille Smoked Sausages until heated through. Remove from grill, cover and let rest.
Toast hot dog buns until golden brown. Top bun with Richard’s Andouille Smoked Sausage. Divide celery, green bell peppers, roasted red bell pepper, red onion, red onion and jalapeños amongst the four sausages. Top with shredded white cheddar cheese. Devour immediately.
¾ (16 oz) package of Richard’s All Beef Smoked Sausage
2 cups chicken or vegetable broth
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cups cannellini beans, rinsed and drained
2 medium tomatoes, small diced
6 cups baby spinach leaves
Freshly ground black pepper to taste
Cook the Richard’s Smoked Sausage in a cast iron skillet or non-stick pan on medium high. If using sausage links, sear them well on the sides then slice as desired. Add cooked Richard’s Smoked Sausage to the beans along with what’s left in the pan. Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer. Add in the oil, oregano, and beans mixture. Stir together before adding in tomatoes. Heat through until beans are tender. Add spinach and cook just until the leaves are wilted. Stir to combine and sprinkle cracked pepper on top.
1teaspoon of each dried basil, dried thyme, dried oregano, and paprika
Salt and cracked pepper
¼ cupolive oilseparated
8oz (2 cups)asparagus
½ largeyellow onion
⅓ cupfreshly grated Parmesan
Optional: fresh parsley
Preheat the oven to 400°F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).
Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 teaspoon of each). Mix together.
Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the Richard’s Smoked Sausage.
Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, Richard’s Smoked Sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired.
12 oz package of Richard’s Andouille Smoked Sausage
1 large onion
1 pound whole grain pasta
1 can diced tomatoes with basil and garlic
Olive oil for cooking
First, boil water to cook the pasta. While the water is coming to a boil, slice the peppers and onions. Once the water is boiling, add the pasta and cook until al dente. Meanwhile, slice the Richard’s Andouille Sausage.
Heat a couple tablespoons of olive oil in a sauté pan. Cook the peppers and onions over high heat. When they’ve softened a bit, add in the Richard’s Andouille Smoked Sausage. Sauté until the veggies and Richard’s Andouille Smoked Sausage have nicely browned. Yum. If you want to make this dish extra fancy, you can add a few splashes of wine or a couple generous dabs of butter.
Drain the pasta once it’s cooked. Add the diced tomatoes, undrained, to the pasta. Then add the cooked peppers, onions and Richard’s Andouille to the pasta. Mix everything together.
The only thing left to do is eat. So grab a fork and dig in!
½ (12 oz) package of Richard’s Andouille Smoked Sausage, sliced into rounds
(2) ½ tablespoon Richard’s Cajun Seasoning
16 ounces ready made pizza dough
1 pound shrimp, peeled, deveined, and tails removed
¼ cup red wine
¼ cup finely diced onion
¼ cup finely diced green peppers
¼ cup finely diced celery
1 tablespoon freshly minced garlic
1½ pounds Roma tomatoes
Freshly chopped parsley for garnish
Preheat the oven to 400°F. Spray a 16″ round pizza tray with cooking spray and lay the pizza dough on it. Stretching it to fit as needed.
Heat a skillet over mid-high heat. Slice the Richard’s Andouille Smoked Sausage into rounds, and season 1 pound of shrimp with 1/2 tablespoon of Richard’s Cajun Seasoning.
Spray the skillet with cooking spray and place the seasoned shrimp and sausage in the hot skillet. Allow it to cook for about 2 minutes and flip them over. Continue to cook until the shrimp is cooked through. Another 2 minutes or so. Remove from skillet and set aside until ready to top the pizza.
Deglaze the skillet with 1/4 cup red wine and stir to loosen the browned bits. Reduce the heat to medium and add 1/4 cup onion, 1/4 cup green peppers, and 1/4 cup celery to the skillet. Cook until the vegetables begin to soften, about 2 minutes.
Add 1 tablespoon freshly minced garlic to the softened veggies in the skillet and cook another 30 seconds or so to soften the garlic. Add the diced tomatoes and a 1/2 tablespoon of Richard’s Cajun seasoning. Stir to combine.
Bring the tomatoes to a low boil and cook for 7-10 minutes until you can easily squish them with the back of your wooden spoon. The aroma of this mixture will start to fill up the entire house! It is amazing!
Put the pizza dough in the preheated oven and bake for 10 minutes or until just lightly toasted.
While the dough is baking, continue to cook the tomatoes at a low boil for another 7-10 minutes until the liquid reduces down to a nice thick, rich, chunky sauce. Give it a taste and adjust the seasonings as needed. Mine needed a pinch or two of kosher salt. I recommend tasting first and then mixing in a small pinch of salt and tasting again. Keep adding salt until the sauce tastes just right to you. Add more Richard’s Cajun Seasoning as needed to suit your tastes.
When the dough is ready, remove it from the oven and spread the zesty Cajun tomato mixture all over. Top the sauce with the cooked shrimp and Richard’s Andouille Smoked Sausage. Top it off with 1 cup of shredded mozzarella cheese and pop the pizza in the oven for another 7-10 minutes until the cheese is melted to your liking.
Remove the pizza from the oven and allow to cool a few minutes. Garnish with freshly chopped parsley, slice, and enjoy!
With a fork score all over the potatoes (peeled or not), this will make them more crisp.
Chop the potatoes into 1 1/2-2 inch chunks.
Put the oil in the pan (warming the pan first is good, but not vital), add potatoes, sprinkle all seasonings over (go easy with the salt; more can be added after cooking) and toss and stir potatoes with two forks until all chunks are coated.
Bake for 15 mins, stir well (again with the forks), bake a further 10-15 minutes.
Note: If you’ve nuked them, the potatoes will need a little less time. Watch them towards the last few minutes.
On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and about 5 to 6 inches wide. Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry.
Cut each Richard’s Smoked Pork Sausage link in half, leaving 6 sausages total that are about 3 inches long
Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”
Place on a baking sheet and refrigerate for 15 minutes while the oven preheats to 400°F.
Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy.
⅓ (12 oz) package of Richard’s Andouille Smoked Sausage, chopped
½ cup unsalted butter
½ tsp kosher salt plus more
1 cup all-purpose flour
2 ½ oz Gruyère, grated
Preheat oven to 425°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.
If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and Richard’s Andouille Smoked Sausage.
Use a tablespoon measure to drop dough into 1″ rounds about 1 1/2″ apart on prepared baking sheets. You should have about 24 gougères.
In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.
1 (12 oz) package of Richard’s Andouille Smoked Sausage, cut into small pieces
½ teaspoon Richard’s Cajun Seasoning
2 (16 oz) round loaves of bread
8 oz soft cheddar cheese, cut into blocks
8 oz cream cheese, softened
Carve out center core of bread within two inches of bottom and sides, keeping bread intact. Cut reserved bread and other loaf into 1-inch cubes for dipping.
Place Richard’s Andouille Smoked Sausage pieces into large frying pan and saute until cooked thoroughly. Add the soft cheddar cheese and cream cheese and stir until melted. Add Richard’s Cajun Seasoning; adjust to taste. Pour mixture into hollowed out round loaf.
Serve with celery sticks and additional pieces of bread cubes for dipping.
Serve with a spoon or knife to help spread this hearty dip.
1 (16 oz) package of Richard’s Andouille Smoked Sausage
1 egg, beaten
1 sheet frozen puff pastry, thawed
1-2 tablespoons flour for the work surface
¼ cup dijon mustard
¼ cup mayonnaise
3 tablespoons brown sugar
2 teaspoon apple cider vinegar
Salt and pepper to taste
Preheat the oven to 425°F and lightly grease a baking sheet.
Prepare the dijonaise by placing all the dijonaise ingredients in a bowl and whisking until thoroughly combined. Place in a small serving dish and set aside.
Onto a clean work surface, scatter a tablespoon or two of flour. Roll out 1 sheet of pastry to flatten it.
Cut the sheet of puff pastry in half lengthwise (along the middle of the long side), roll out the pastry slightly if needed to fit the sausage. Lay a Richard’s Andouille Smoked Sausage onto the pastry dough roll it to cover the sausage completely. It’s okay to leave the ends uncovered but is also okay to wrap them completely, if you prefer. You can add a small bit of the dijonaise inside the pastry dough for a little extra flavor.
Working with the second piece of dough the same way you did with the first piece wrap both sausages.
Using a fork, press the pastry edges to seal. If needed, dip your finger in some water to wet the edge of the dough to make it stick better during the sealing process.
Brush the tops of the pastry with the egg wash. This encourages browning of the dough.
Slice the pastry wrapped sausages into your desired thickness and lay them on the try an inch or two apart.
Bake until the pastry dough is golden brown and has puffed up slightly, about 20 minutes.
1 (8 oz) package pepper jack cheese, cut into planks
2 (8 oz) cans crescent dough sheets, 1 sheet per can
1 large egg, beaten, for brushing
½ cup crumbled bacon
½ cup diced green onion tops
Preheat the oven to 350ºF.
For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.
Lay out 2 links of Richard’s Boudin Sausage, and with a sharp paring knife, slice down the length of the boudin casing. Peel off the casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the opening at intervals along the boudin. Push down and close up the boudin around the cheese.
Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.
On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.
Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.
With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.
Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.
16 oz package of Richard’s Andouille Smoked Sausage, cut into 1-inch slices
1 teaspoon Richards Cajun Seasoning
1 (8½ oz) package corn muffin mix
1 large egg
1/2 cup buttermilk
Whisk together corn muffin mix and next 3 ingredients. Dip sausages slices in batter, coating well.
Pour oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 375°F. Fry Richard’s Andouille Smoked Sausages, in batches, 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with mustard.
½ (12 oz) package of Richard’s Andouille Smoked Sausage
2 tablespoons Richard’s Cajun Seasoning, divided
1 pound 16/20 count raw jumbo shrimp, peeled and deveined, tails left on
2 teaspoons extra virgin olive oil
⅓ cup mayonnaise
1 tablespoon lemon juice
6-8 bamboo skewers
Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 tablespoon Richard’s Cajun Seasoning. Slice Richard’s Andouille Smoked Sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.)
Combine mayonnaise, remaining Richard’s Cajun Seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.)
Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.