re: how many gumbo's this weekend?

Why not...

This one feeds 20-25:

Make your dark roux -- I make a butter roux with 4 sticks of unsalted butter and about 4 cups of flour, but you gotta baby this even more than a normal roux unless you use clarified butter.

Add and sautee

2 large yellow onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 stalks of celery, diced

4-5 toes garlic, minced

2 gallons of chicken stock (make your own with the roasted bones from your chicken)
Tony's to taste
Black pepper to taste
Kosher salt, if necessary (doubtful)
1 tsp. chili powder
Thyme
Parsley
3-4 bay leaves

Let stew 60-90 minutes

2 lbs smoked andouille (rendered and drained)
1 lb spicy smoked sausage (rendered and drained)
Meat from two smoked or roasted chickens
1 bunch of green onions

Let stew 30 minutes

Serve with hot sauce to taste