1 pound butter
8 cups small dice celery
8 cups small dice onion
8 cups small dice mixed bell peppers
12 cups beef broth
1 cup Worcestershire sauce
1/2 cup hot sauce, such as Frank's Red Hot
1/2 cup Creole seasoning, such as Tony Chachere's
Two 28-ounce cans tomatoes with green chiles, such as Rotel
One 36-ounce package wild rice with seasoning packet
One 16-ounce can diced tomatoes
11 quarts BBQ meat, such as hickory-smoked beef brisket, turkey breast, pork, sausage, beef sausage and baby back rib meat
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