Gumbo for 20 People

Kind of depends on how many women, kids and what else are you having with it besides rice, etc.

Little kids won't eat as much, if they eat it at all, but teenage boys can destroy it.

I would say you'd be safe with 3 gallons worth. Make your stock from the shrimp shells and heads if buying fresh shrimp. The gumbo crabs will add a good bit of flavor.

Oysters would be a good addition, along with the oyster liquor if you shuck your own. I will often use bay scallops in my seafood gumbo too. Those are the smaller ones about the size of the end of a fingertip and if you use them, add them late since they cook fast.

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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.