Side dish for 100?

[ILOVEADEAL]

I am looking for a GREAT summer side dish for 50-100, any ideas?:shrug7:

[druidessemily]

This isn't technically a side dish, BUT you can leave out the meat and it will be!

Southern Low Country Boil
1/8th pound deveined shrimp per person (can use crawfish, crab legs, etc)
1/8 pound andouille sausage per person
2 red potatoes per person
1/2 ear of corn per person
1/4 white onion per person
Zatarains crab boil to taste

This recipe can be done in a stock pot on the stove, or you can use a turkey fryer sized pot. Depending on the amount of people you have coming, you may need to make multiple batches. If you need to make multiple batches, there is NO NEED to empty out the water! Successive batches will just be that much more flavorful! Mmmm. I have a stock pot I love for this, it is two separate pots, the inner one works as a strainer.

Quarter potatoes and onions and break corn into halves. Add to a pot of water. Add seasoning to taste, one teaspoon per serving in each batch is usually a good starting guideline. After about 20 minutes of cooking, add sausage. Give them five minutes or so (andouille sausage is a cajin sausage, usually comes precooked and can be found in the normal sausage section of your grocery's cold meat section). Add deveined shrimp. Cool until shrimp are done (they turn pink and aren't transparent anymore).

Empty the food onto a table covered in many layers of newspaper. Give everyone a paper plate, a fork, lots of napkins, and a beer :) This is one of the best things you can serve at social gatherings, because everyone digs into the food with their hands and making a mess is not only accepted but *expected* and it tastes great.

For just a side dish, omit the meats and just do the onion/corn/potatoes. Cook until potatoes are done (30 minutes or there abouts). Just the vegetables themselves, seasoned with Zatarains, are superb.

[MelanieK]

I love a pasta salad in the summer--tri color rotini pasta with fresh summer veggies (tomato, cucumber, broccoli, carrots, mushrooms etc)--
To make it special, add baby shrimp. Mix with Italian Dressing or make your own and top with fresh parmesan.

[meofcourse80]

I love a pasta salad in the summer--tri color rotini pasta with fresh summer veggies (tomato, cucumber, broccoli, carrots, mushrooms etc)--
To make it special, add baby shrimp. Mix with Italian Dressing or make your own and top with fresh parmesan.

i second this one! we have this at all our family reunions. We use diced pepperoni instead of shrimp though. and tons and tons of veggies.

[shelleyf]

This isn't technically a side dish, BUT you can leave out the meat and it will be!

Southern Low Country Boil
1/8th pound deveined shrimp per person (can use crawfish, crab legs, etc)
1/8 pound andouille sausage per person
2 red potatoes per person
1/2 ear of corn per person
1/4 white onion per person
Zatarains crab boil to taste

This recipe can be done in a stock pot on the stove, or you can use a turkey fryer sized pot. Depending on the amount of people you have coming, you may need to make multiple batches. If you need to make multiple batches, there is NO NEED to empty out the water! Successive batches will just be that much more flavorful! Mmmm. I have a stock pot I love for this, it is two separate pots, the inner one works as a strainer.

Quarter potatoes and onions and break corn into halves. Add to a pot of water. Add seasoning to taste, one teaspoon per serving in each batch is usually a good starting guideline. After about 20 minutes of cooking, add sausage. Give them five minutes or so (andouille sausage is a cajin sausage, usually comes precooked and can be found in the normal sausage section of your grocery's cold meat section). Add deveined shrimp. Cool until shrimp are done (they turn pink and aren't transparent anymore).

Empty the food onto a table covered in many layers of newspaper. Give everyone a paper plate, a fork, lots of napkins, and a beer :) This is one of the best things you can serve at social gatherings, because everyone digs into the food with their hands and making a mess is not only accepted but *expected* and it tastes great.

For just a side dish, omit the meats and just do the onion/corn/potatoes. Cook until potatoes are done (30 minutes or there abouts). Just the vegetables themselves, seasoned with Zatarains, are superb.

I'm originally from New Orleans, LA and we ate that all the time. We bought sacks of crawfish for ours. 1/8 of a lb. per person didn't cut it with us cajuns. lol I miss the food so much. I am in TN and there is no comparisson to New Orleans food.

[druidessemily]

I'm originally from New Orleans, LA and we ate that all the time. We bought sacks of crawfish for ours. 1/8 of a lb. per person didn't cut it with us cajuns. lol I miss the food so much. I am in TN and there is no comparisson to New Orleans food.

Hahaha! I have to admit, when I make it, I usually do a full pound of each meat for me, my husband, and our son. But, we usually STUFF ourselves silly, eating way more than we should!! I definitely agree that there is no comparison to New Orleans food!

[cjnelson]

I don't know if I can you to go to another site but http://ellenskitchen.com
has some wonderful recipes for 100. It has entrees, brunch dishes and sides. It also has recipes for OAMC for stockpile cooking.

[purplefdu]

we always do a pasta salad with spaghetti noodles, italian dressing, salad supreme seasoning, veggies and maybe some pepperoni. It goes over well with kids especially.

[ILOVEADEAL]

Great ideas! Keep 'em coming and I will tell hubby about all these.
He enters a rib cook off every year. We serve 100 and need a side dish too, that's what I am looking for. Last year his buddy made beans, they went over o.k., but we are looking for something else this year.

[druidessemily]

How about a twice baked potato casserole? Make a batch of mashed potatoes, layer on the bottom of a large disposable baking pan, top with cheese/bacon/chives. Bake for 30 minutes, then when it's served you can top with sour cream and more toppings if desired. That usually goes VERY well with ribs!