When you’ve got to feed a crowd it’s wise to bring out the big guns. To wit:
15 pounds of sausage hot off the smoker from Johnson’s Boucaniere.
12 quarts of burgoo.
12 quarts of red beans and rice.
12 quarts of crawfish etouffe.
Giant cheese platter from Antonelli’s cheese shop.
A few bushels of crawfish.
Full bar plus keg of Live Oak Pilz.
Crowd left satisfied. We’ll do it again next year.