OK.........another recipe request from the cajun cooks out there. I have never done RB/R for a larger group, say 15-20. Anyone want to "tell their story" as to how they do it?? Thanks in advance.
Since I know you were military, I will ask what are your capabilities at the tailgate location? Is there power or just propane? I cooked a huge batch for my Air Guard unit family day and it went well. I did jambalaya as well.
And don't forget the cone braid. And I'm not talking bout no damn jiffy mix. If your gonna do it. Do it right
I have 2000 watt inverter generator,(only running two TV's) a small 2 burner, propane (uses the small screw on bottles) stove, and/or regular setup that I always boil crawfish with to include pots from 10 quart or so all the way up to 60 quart. Gyver, been getting home ground cone meal since I was just po little white boy livin off Pete's Hwy in Denham Springs! No jiffy mix for us! Furk.........I always soak the beans but I am wondering sausage/tasso/other meat types and amounts. Thanks to all. Tiger Exile, won't be a group near that big but I wanted to do something that would feed 15-20 or so.
I agree with gyver that Andouille is the way to go. I also like to throw a couple of ham hocks in. It is a personal choice but I use the trinity in mine. For a tailgate, you will want to use your heaviest bottomed pot to keep it from burning. If it is a day game, one trick is to par-boil the beans the night before without anything but some spices and then drain and refrigerate. They will be ready faster on game day. You can add a good broth back in at the cook sight along with your other ingredients of choice. The best thing I did was spend 39 bucks on a 20 cup rice cooker at Target. It cooks perfectly and keeps it warm. It has a lot of other uses as well so a great addition to your kit.
