I am having a party for 40 people. I will be serving a centerpiece of seviche, jambalaya, grilled pork loin with salsas, grilled veggies, pasta salad and green salad. I am trying to figure out how to make enough jamalaya for 40 (when it is on a buffet with other items). If anyone could help me with this one, I would be forever in your debt!!
Also, I figure 4 shrimp per person for the seviche, meaning about 160 shrimp. Does this sound right?
If you have a recipe that you're using for jambalaya that serves 4 people, then simply multiply the ingredients by 10!
I would probably serve about 6 shrimp (that would mean 240), but remember, some people might not have the shrimp (like some picky kids). That would also help if you planned on letting some of the big guys have seconds. If you're looking to keep expenses down, you could serve a slightly smaller sized shrimp, but more, and people would still feel as though they were getting an adequate portion.
Hope this helps! Let us know how it turns out.
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CM
http://www.cooks.com
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