Aurora Catering's

Red Beans and Chicken Stock Rice
(Commercial Recipe)

Yield - about 70 Quarts (of Beans)

Ingredients (for Red Beans)

25 LBS DRY RED KIDNEY BEANS
10 LBS SMOKED PORK (or Sausage Ends)
2- 1/2 LBS CELERY (Chopped)
2- 1/2 LBS BELL PEPPER (Diced)
5 LBS ONIONS (Diced)
20 WHOLE BAY LEAF
1 LBS HAM SEASONINGS BASE
8 OZ (VOL) GRANULATED GARLIC
2 OZ (VOL) WHOLE THYME LEAFS
4 OZ (VOL) SWEET BASIL
6 OZ (VOL) HOUSE SEASONINGS
2 OZ (VOL) SALT
1 OZ (VOL) BLACK PEPPER
1 #10 CAN TOMATO FILETS
8 OZ (VOL) DRIED PARSLEY FLAKES
20 LBS SMOKED SAUSAGE (Sliced)

Method
Put all above ingredients (except parsley and sausage) in an 80 quart pot, fill pot with water to cover beans and allow to soak in cooler over night.

Next day, add water as high as the knuckles 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.

Ingredients (for Chicken Stock Rice)
1 GALLON RICE (Parboiled Preferred)
2 GALLONS HOT WATER
2 TBSP CHICKEN BASE
2 OZ (VOL) DRIED PARSLEY FLAKES
2 TBSP MARGARINE

Method
Assemble the above in a 4 inch hotel pan, cover with foil and bake at 325F for 1 -1/2 hours. This recipe yields 1 - 4" hotel pan. For 25 lbs of red beans 3 to 4 pans of rice are required.

Chef's Notes:
This is our recipe used for Pig Fest!!

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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.