re: Gumbo for 20 People

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So looks like 3 gallons of stock and 32oz of roux should be enough.

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Well, 3 gallons of stock, a quart of roux and all the seasonings and seafood you will add will bring the volume up close to 4 gallons of finished product.

I'd initially add just enough roux early on to your trinity after it cooks down a bit and sweats to test the waters as you add your stock.

Personally, I think a quart of roux all at once would be a bit too much, but you can always add more to the pot as you see how it is progressing.

ETA: I love making seafood gumbo but it is not a cheap one to make. I figure it costs between $25-30 a gallon for the seafood.

Oh, and I'll often add crawfish tails that I save from boils in the spring to my seafood gumbo. That kicks it up a notch or two.