Red Beans and Chicken Stock Rice
(Large Commercial Recipe)
Yield - about 200 Gallons (of Beans)
225 LBS DRY RED KIDNEY BEANS
50 LBS SMOKED PORK (Sausage Ends, Bit pieces, etc. )
1 CASE SMOKED HAM HOCKS
25 LBS CELERY (Chopped)
25 LBS BELL PEPPER (Diced)
50 LBS ONIONS (Diced)
80 - 100 WHOLE BAY LEAF
12 LBS HAM SEASONINGS BASE
3/4 GAL (VOL) GRANULATED GARLIC
32 OZ (VOL) WHOLE THYME LEAFS
40 OZ (VOL) SWEET BASIL
1/2 GAL (VOL) HOUSE SEASONINGS (See Recipe)
22 OZ (VOL) SALT
10 OZ (VOL) BLACK PEPPER
10 - #10 CAN TOMATO FILETS
1/2 GAL (VOL) DRIED PARSLEY FLAKES
240 LBS SMOKED SAUSAGE (Sliced)
Method (Red Beans)
Put the beans in a 250 gallon pot, fill pot with water to cover beans plus 6 inches and allow to soak covered over night.
Next day add remaining ingredients (except sausage and parsley) , add water
leaving about 8 to 12 inches from the top of the pot. Over high heat bring pot to a
rolling boil, stirring often to insure that beans are not stuck to the bottom. Reduce heat
and simmer for about 2- 1/2 hours. Add water as needed to pot to keep beans wet. Then add
parsley and sausage and simmer for about 1/2 hour or until beans are soft and creamy.
Method (Chicken Stock Rice)
175 LBS PAR EXCELLANCE PARBOILED RICE (9 - 25 LBS CUBES from SAMS CLUB)
9 LBS TONES CHICKEN BASE
Boil Chicken Stock rice as needed in cast iron 20 gallon pots.
This is our recipe used for Victory Fellowships Feed the Multitudes!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.