What Richard's Cajun Foods is known for
Lonnie Richard began selling his grandmother's Cajun recipes in 1981 out of Church Point, and the company still smokes its sausage, andouille and boudin the traditional way rather than mass-producing them. Its Louisiana-certified plant ships the same rural-Acadiana recipes that built the brand's early reputation among home cooks.
Best for — Traditional smoked andouille and boudin
Church Point, Louisiana, USA
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