Paging Gris Gris (gumbo question)

I am making a gumbo for my wife's Christmas Party. It is Wednesday evening. I work that day until 4pm. I obviously will cook it ahead, but I would like some logistics advice.

Normally, I roast my birds, pull meat-then refrigerate it, roast the bones, make a rich stock with the giblets minus the liver, with the roasted bones. I strain the stock, chop my veggies, make my roux, then add the veggies and stock. Simmer an hour or two, add my sausage, spoon off the fat, and add the chicken about 30 minute before serving.

I am thinking I can roast the birds tonight and make stock. It should keep. I also bought a bunch of chicken wings to roast with the bones.

Tomorrow night, reheat the stock, make my roux and add the veggie and simmer for an hour or so, then refrigerate.

Wednesday at 4,bring it up to temp quick and add the sausage. cook about 30-40 minutes and add chicken. Could I pull this off by 6, or should I have everything in it the night before.

I always like gumbo the next day, so I am leaning towards the night before.