re: Making a gumbo ahead of time

When I make Paul Prudhomme's fried chicken gumbo, I fry the chicken usually the night before or so. When it cools, I cut it up and simmer the bones, sometimes with some other chicken pieces like wing parts, to make the stock. PP uses skinless chicken. I think Link uses chicken with skin, but discards the bones and skin. I'd simmer all of that for flavor and then cool the stock overnight and degrease.

I get everything else chopped, put it all in the fridge. The next day, make the roux and put it all together. Put it in the fridge until the next day when you're serving.