Large Chicken and Andouille Gumbo Recipe for a crowd

Here's one we whipped up Friday afternoon for a Booster Club event. Worked out well, so someone might be able to use it if they need a shite load of gumbo.
Ingredients:
30 qts chicken stock(we made our own)
Dark roux made from 12 cups each of flour and Canola oil
10 lbs onions, fine diced
6 bell peppers, fine diced
3 bunches of celery, fine diced
6 bunches green onions, fine chopped
2 bunches flat leaf parsley, minced
5 lbs orka, fine diced
garlic, didn't measure
@20 bay leaves
Black pepper, salt, and red pepper to taste
2 small jars of file'
13 lbs Andoullie and smoked sausage(we had 10lbs smoked and 3 lbs. of Jacobs)sliced and then cut into 1/4's
40 lbs of chicken, cooked and deboned, then sliced into 1/4 inch chunks(I roasted 30 lbs of hips and floured and fried 10 more lbs. Took the skin off of all beforehand.)

Method:
We made the roux in 2 batches and sauteed all vegetables in the roux.The rouxs were dark chocolate and turned black as we hit them with the veg. mixture(trinity plus okra, garlic came a bit later)...made for a pretty gumbo. We browned the sausage before hand(I used an oven ) to render the fat, then set it aside. Added the roux and veggies to the stock and brought to a boil, then reduced to a simmer.Added the sausage and went 30 minutes. Added the chicken and went another 30 minutes. After this, we added the green onions and parsley and cut the fire.Added the file' at this time. We began to add seasonings when we added the sausage...I didn't measure but just seasoned to taste. The product sat for about two hours before we reheated and served. The texture and taste were very good.This made @50+ quarts.