Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Richard's Chicken and Sausage Gumbo single serve is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Ingredients: Cooked Enriched Rice (Water, Long Grain Parboiled Rice [Ferric Orthophosphate {Iron}, Niacin, Thiamine Mononitrate, Folic Acid]), Water, Chicken Broth, Cooked Chicken Thigh Meat, Smoked Pork Sausage (Pork, Water, Salt, Dextrose, Mustard, Spices, Monosodium Glutamate, Garlic Powder, Natural Smoke Flavorings, Sodium Erythorbate, Sodium Nitrate), Roux (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Soybean Oil), Onions, Celery, Green Onions, Bell Peppers, Salt, Okra, Potato Starch, Sugar, Browning & Seasoning Sauce (Caramel Color, Water, Vegetable Base [Water, Carrots, Celery, Cabbage, Onion, Parsley, Turnips, Parsnips], Less than 2% of: Spices, Salt, Sodium Benzoate as a Preservative), Spices, Garlic Powder.
Instructions: Microwavable. Keep frozen. Cook thoroughly. Do not thaw. Keep frozen until ready to use. Due to variations in all microwave ovens and conventional ovens, heating times and/or temperatures may require adjustment. Internal temperature of product should be 165 degrees F when done. Microwave Heating Instructions: 1. Remove bowl from carton, cut a slit in the center of the film. 2. Microwave on high heat for 3 minutes. Carefully pull back film and stir (Note: Center may still be frozen). Re-cover and heat on high for 2 minutes. 3. Carefully remove film and stir, let stand for 1 minute before serving. Caution: Product will be hot1 Conventional Heating Instructions: 1. Pre-heat oven to 350 degrees F. Remove bowl from carton and place on a cookie sheet. Do not remove or pierce film. 2. Place cookie sheet on center oven rack and bake for 40 minutes. 3. Carefully remove film, let stand for 1 minute, stir before serving. Caution: Product will be hot!
Refer to the product label for full dietary information, which may be available as an alternative product image.
About 1 servings per container.
Serving Size340.00 gAmount Per ServingCalories330% Daily ValueTotal Fat10g15%%Daily ValueSaturated Fat2.5g13%%Daily ValueTrans Fat0gCholesterol45.00mg15%%Daily ValueSodium640mg27%%Daily ValueTotal Carbohydrate42g14%%Daily ValueDietary Fiber2g8%%Daily ValueSugars1gProtein13gVitamin A2%%Daily ValueVitamin C2%%Daily ValueCalcium4%%Daily ValueIron20%%Daily Value* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.