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 GRANULATED GARLIC
32 OZ WHOLE THYME LEAFS
40 OZ SWEET BASIL
1/2 GAL Cajun SEASONINGS
22 OZ SALT
10 OZ BLACK PEPPER
10 - #10 CAN TOMATO FILETS
1/2 GAL 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 CHICKEN BASE Boil Chicken Stock rice as needed in cast iron 20 gallon pots.