Aurora Catering's

Red Beans and Chicken Stock Rice
(Large Commercial Recipe)

Yield - about 200 Gallons (of Beans)

Ingredients

225 LBS DRY RED KIDNEY BEANS

50 LBS SMOKED PORK (Sausage Ends, Bit pieces, etc. )
OR
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 SAM’S CLUB)
9 LBS TONE’S CHICKEN BASE
Boil Chicken Stock rice as needed in cast iron 20 gallon pots.

Chef's Notes:
This is our recipe used for Victory Fellowship’s “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.