re: Gumbo for 40

Yep good point. Scoop out a little bit prior to the veg going in if you want to do more like 4 cups of oil and flour. Don't skimp on the onion and bell pepper though.

You can always get your incorporated stock and roux really hot later and add a few more spoon fills of the set aside roux back in. Just stir like crazy. Gumbo really is easy and it's so good. Nothing beats a dark rich gumbo, nothing.