re: 9 QT Cast Iron Pot - Gumbo portions

Flour to stock ratios vary from 7-to-1 to 20-to-1, depending on how thick you want it.

How much oil you use with the flour to make the roux is your preference. If you're a noob, you can start with more oil than flour, maybe 1 1/2 to 1 1/4 parts oil-to-flour, but if not, go with 1-to-1 and you won't have to skim as much oil off later.

The darker you make the roux, the less thickening power it will have.

9 quarts is 36 cups. Decide how big your serving is going to be based on that.

I'd use about 2 pounds boneless, skinless chicken thighs, and about 1 1/2 pounds Andouille.

Not sure how much rice you need, maybe 1 cup rice for 2 cups gumbo?

Gris Gris will come in in a while and give more refinement.