Quick gumbo question

Nah, just don't let the heat get out of control and add liquid if too much evaporates over time.

If the meat’s already in it, I would let it simmer for an hour or 2, then cut the fire until it’s closer to eating time. Like somebody else said, it’ll stay plenty warm on the stove, it just won’t cook any longer

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Can it simmer too long?

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About the worst thing that can happen is that your chicken will get stringy or your sausage might get tough and dry. Of course, this assumes you keep adding water to replace what's boiling off.

You really don't need to simmer until serving, though. It'll keep hot for a long time on the stove just sitting there covered with the heat off or on the lowest setting if it's a sizeable pot. Just don't let it sit for hours below about 150F, and you'll be fine.