Richard’s Andouille Smoked Sausage 16 Oz (4 Pack)

Description

Richard’s Andouille Smoked Sausage – Bold, Spicy, & Authentic Cajun Flavor

Take your Cajun cooking to the next level with Richard’s Andouille Smoked Sausage, a Louisiana classic made with premium pork, bold spices, and real hardwood smoke. This thick, coarsely ground sausage delivers deep, smoky flavor with a spicy kick, making it perfect for gumbo, jambalaya, red beans & rice, and other Southern dishes. Whether you’re grilling, sautéing, or simmering in a rich sauce, this authentic Cajun andouille sausage brings bold, robust taste to every bite.

Handcrafted with Louisiana Tradition

Richard’s is known for high-quality, Cajun-style smoked meats, crafted in small batches using real hardwood smoking. This authentic Andouille sausage is made with traditional Cajun seasonings, coarse-ground pork, and a natural casing, creating a rich, smoky, and spicy flavor that’s essential for Louisiana cooking.

Why Choose Richard’s Andouille Smoked Sausage?

✅ Authentic Louisiana-Style Andouille with Bold Cajun Spices
✅ Naturally Hardwood Smoked for Deep, Rich Flavor
✅ Premium Pork with a Coarse, Hearty Texture
✅ Fully Cooked – Easy to Heat & Serve
✅ Perfect for Gumbo, Jambalaya, Red Beans & Rice & More

Serving Ideas & Recipe: Classic Cajun Jambalaya

This one-pot jambalaya is packed with smoky andouille sausage, tender chicken, and seasoned rice, making it a true taste of Louisiana.

Ingredients:

• 1 lb Richard’s Andouille Smoked Sausage, sliced
• 1 lb boneless chicken thighs, cubed
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 ½ cups long-grain rice
• 1 can diced tomatoes (14 oz)
• 3 cups chicken broth
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp dried thyme
• 1 bay leaf
• ½ lb shrimp (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat oil in a large pot over medium heat. Add sliced andouille sausage and brown for 2-3 minutes. Remove and set aside.
2. In the same pot, sauté chicken until browned. Remove and set aside.
3. Add onion, bell pepper, celery, and garlic, cooking until softened.
4. Stir in rice, diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, thyme, and bay leaf.
5. Return sausage and chicken to the pot, bring to a simmer, and cover. Cook for 20 minutes.
6. If using shrimp, stir in during the last 5 minutes of cooking.
7. Remove the bay leaf, garnish with green onions, and serve hot.

For bold, smoky, and spicy Cajun flavor, choose Richard’s Andouille Smoked Sausage—a Louisiana essential for your favorite Southern dishes!