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How much to cook for a crowd?
Posted on 9/25/19 at 7:36 am
Posted on 9/25/19 at 7:36 am
If I wanted to cook white beans and sausage for 50 people, how many pounds of white beans should I prepare?
Assume this is the main course (with rice of course) with no sides other than sausage.
Assume this is the main course (with rice of course) with no sides other than sausage.
Posted on 9/25/19 at 7:38 am to Jibbajabba
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.
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.
This post was edited on 9/25/19 at 7:41 am
Posted on 9/25/19 at 10:02 am to Jibbajabba
quote:
If I wanted to cook white beans and sausage for 50 people, how many pounds of white beans should I prepare?
Assume this is the main course (with rice of course) with no sides other than sausage.
For sausage, use 10-12 lbs
Posted on 9/25/19 at 11:02 am to biggsc
quote:
For sausage, use 10-12 lbs
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.
Posted on 9/25/19 at 11:30 am to gumbo2176
Agree w/10 lbs....but know thy crowd. Is this a thin/eats healthy/bougie group, or a bunch of ppl who are used to quantity over quality? If B, round up.
Posted on 9/25/19 at 12:03 pm to hungryone
quote:
or a bunch of ppl who are used to quantity over quality? If B, round up.
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.

Posted on 9/25/19 at 12:06 pm to gumbo2176
quote:
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.
What is the best Louisiana brand of smoked sausage? In Alabama, It's Conecuh.
If you can, put some venison sausage in there

Posted on 9/25/19 at 12:19 pm to biggsc
quote:
What is the best Louisiana brand of smoked sausage? In Alabama, It's Conecuh.
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.
Posted on 9/25/19 at 12:29 pm to gumbo2176
quote:
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.
You misunderstood my statement. Was not implying anything about the quality of your cooking---just that for some ppl, volume/amount is important. They're big eaters, and even the best quality will not satisfy them if the quantities aren't abundant. Just saying that you need to assess whether you're feeding grazers or trenchermen. 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.
Posted on 9/25/19 at 12:41 pm to hungryone
quote:
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.
To feed 50 senior citizens, I would cook for half of them since a majority of them eat like birds
Posted on 9/25/19 at 1:11 pm to gumbo2176
quote:
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.
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".
Posted on 9/25/19 at 2:01 pm to Jibbajabba
quote:
no sides other than sausage.
Do a cornbread.. or two.
This post was edited on 9/25/19 at 2:03 pm
Posted on 9/25/19 at 2:24 pm to Jibbajabba
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.
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.
Posted on 9/26/19 at 10:26 am to CHEDBALLZ
How many gallons of gumbo would you cook for 50 adults?
Posted on 9/26/19 at 11:01 am to lsucoonass26
quote:
How many gallons of gumbo would you cook for 50 adults?
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.
Posted on 9/26/19 at 2:25 pm to hungryone
Thanks for the help, how much rice 5 lbs?
Posted on 9/26/19 at 2:37 pm to gumbo2176
quote:
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.
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.
Posted on 9/26/19 at 2:40 pm to lsucoonass26
3.5 to 4 lbs if you're scooping 4 fl oz per serving.
Rice is cheap, if you want to do 5 full lbs, you can always make rice pudding w/leftovers.
Sam's sells the giant commercial rice cookers for around $100. Or, you can make multiple batches in a regular sized home rice cooker, turn it out into a chafing dish or hotel pan to keep warm in a low oven.
Rice is cheap, if you want to do 5 full lbs, you can always make rice pudding w/leftovers.
Sam's sells the giant commercial rice cookers for around $100. Or, you can make multiple batches in a regular sized home rice cooker, turn it out into a chafing dish or hotel pan to keep warm in a low oven.
Posted on 9/26/19 at 2:43 pm to Jibbajabba
quote:
white beans and sausage

TF is this? White beans should be cooked with a ham hock or salt port, ham or tasso in a pinch, never sausage.
Posted on 9/26/19 at 2:56 pm to Stexas
quote:
TF is this? White beans should be cooked with a ham hock or salt port, ham or tasso in a pinch, never sausage.
Oh, give it a rest. I can introduce you to about 100,000 legit Cajuns in SE LA who cook white beans w/sausage. Most of them insist that white beans cooked w/sausage is the ideal side dish for fried fish.
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