Smaller pots is obviously an option. I am hoping to find some who has
had a similar task for some "tricks" to getting it all done and still
have a quality product.

Dave Smith wrote:
> " wrote:
> >
> > I have been asked to cook a large Gumbo for an event by my brother. 80
> > quarts to be exact. After much deliberation it is apparent that the
> > challenge is really in preparing the rice. My best estimate right now
> > is somewhere around 15 lbs of rice. I would appreciate some
> > suggestions on doing this the rigtht way. How should i cook it? Can i
> > cook it ahead of time and if so, how do i reheat it? Any help is
> > greatly appreciated. Thanks!
>
> That's a lot of rice. I assume that you will be cooking it in
> several smaller pots. I generally time things so that rice can be
> cooked a little ahead of time, cooked and then fluffed up and
> then kept in a covered pot for a while while other things are
> cooked. It will stay warm enough in the covered pot. Besides,
> keeping it in a covered pot makes cleanup a little easier.