How much to cook for a crowd?

I'd do 10 lbs. just to be safe. Beans are cheap and whatever is left over, if any are left over can be frozen for later use by you.

I'm assuming a mixed crowd of both men and women. Women don't eat as much as men for the most part.

I cook 4 lbs. of red beans when I fix them and that will come to about 3 1/2 gallons of finished product.

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For sausage, use 10-12 lbs

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That is what I generally shoot for, 1 lb. of meat for each lb. of beans.

When I cook 4 lbs. of red beans, I'll use a mix of seasoning ham, smoked pork belly and a good smoked sausage or andouille.

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or a bunch of ppl who are used to quantity over quality? If B, round up.

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And just why can't quantity also contain quality? Just because you make a lot of something doesn't mean it has to be lesser in quality.

But, this is a simple dish of white beans, so there's only so much you can do with them in the first place.

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What is the best Louisiana brand of smoked sausage? In Alabama, It's Conecuh.

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I just came back from the store and saw this brand in their section where they sell packaged brand sausage. I've never tried it.


A couple come to mind that are locally owned. One is Savoie and they make smoked, hot smoked and Andouille types. The other is Richard's and they pretty much have the same as Savoie's. I prefer Savoie over Richards and use it in some of my gumbos, beans, jambalayas, etc.

Personally, I like to make a run a couple times a year to Laplace, about 25 miles outside New Orleans, and buy real andouille sausage from a company called Bailey's that makes and smokes their own product on the spot. This stuff is fantastic and so full of flavor and texture it isn't funny.

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If I'm feeding 50 senior citizens, 60% women 40% men, I'm cooking far less than if I'm feeding 50 college freshmen of the same gender breakdown.

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To feed 50 senior citizens, I would cook for half of them since a majority of them eat like birds

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I just came back from the store and saw this brand in their section where they sell packaged brand sausage. I've never tried it.


A couple come to mind that are locally owned. One is Savoie and they make smoked, hot smoked and Andouille types. The other is Richard's and they pretty much have the same as Savoie's. I prefer Savoie over Richards and use it in some of my gumbos, beans, jambalayas, etc.

Personally, I like to make a run a couple times a year to Laplace, about 25 miles outside New Orleans, and buy real andouille sausage from a company called Bailey's that makes and smokes their own product on the spot. This stuff is fantastic and so full of flavor and texture it isn't funny.

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Conecuh is good for everything and I have used Savoie and Manda Andouille many times.

Have seen Bailey's in LaPlace on Cooking Channel with Roger Mooking going there for his show, "Man Fire Food".

When I cook beans I do 2 lbs min. That's enough for 4 meals for a family of 4.

That comes out to 8 servings per pound. You need 50 servings. 50/8= 6.25

I would do 8lbs to be safe. For the Sausage, I'd do 20lbs minimum.

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How many gallons of gumbo would you cook for 50 adults?

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Adults from south LA, or adults from somewhere else?
What other food is on the menu?
How large are the serving bowls? Work backwards from the size of your bowls....12 oz bowl will hold a 3-4 oz scoop of rice, plus 10 fl oz of gumbo, leaving you enough "freeboard" not to spill. 10 oz x 50 ppl = 500 oz, or just about 4 gallons. If you are serving this as the entree with minimal other food (ie, just french bread and a green salad), round up to 5 gallons to allow for seconds.

Now, if you are serving gumbo as a first course along with other food, you might be able to use a smaller bowl and round down to 3 gallons.

For many, many years, I cooked gumbo for a large festival in 60 quart pots. We got 200 servings out of a 60-quart pot, which averages to 9.6 fl ounces per serving.

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When I cook 4 lbs. of red beans, I'll use a mix of seasoning ham, smoked pork belly and a good smoked sausage or andouille.

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Delicious - I haven't found good andouille in denver so I have to settle for aidell's.

Also surprisingly difficult to find ham hock here.

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white beans and sausage

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TF is this? White beans should be cooked with a ham hock or salt port, ham or tasso in a pinch, never sausage.