Gumbo calculator....Is there one?

I am assuming this is a chicken or duck based gumbo. How big of a stock pot do you have for this gumbo? If you don't have a single one to fit the crowd you may have to do it with several to make a sufficient quantity to serve the masses. Another question that crossed my mind is simple. Do you have crawfish boiling pot? A large batch of roux in a 5qt cast iron dutch oven would suffice, then transferring it to the big pot to combine with the trinity. Make and refrigerate/freeze the stock before hand, and just defrost it earlier in the day of the party.

We have a large cast iron jambalaya pot. I'm not sure how many gallons it is.

Thanks for all of the help!

We don't have to cook the rice just the gumbo.

You didn't ask if his gumbo was good enough that they would actually ask for seconds.

I've had some no-want-seconds before.

I've cooked gumbo for 50 at my house. The day before I cook batch No. 1 using a large cast iron dutch oven. I then refrigerate it overnight in large tupperware containers.
On the morning of the day I cook batch No. 2 using the same big iron pot.

I steam rice as needed. Moving batch No. 1 from the cooker to a serving bowl and then starting batch No. 2.

About half the guests had seconds. The amount was perfect. Just a little bit leftover. However, I always served appetizers before hand and French Bread during the dinner. Someone also brought along deserts.

Not sure how much a dutch oven = in terms of gallons. I'm guessing about 2.

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I'm not sure how much his recipe feeds, probably about 20.

The gumbo is for a 70th birthday party my coworker is giving for her mother. I don't have a clue how many men will be there. It will be from 2-5 and there will be a limited amount of other food.

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If it's not during meal time, you could probably get away with just doubling his recipe. Not everyone is going to be eating a regular serving and some may not eat at all. However, if you want to be really safe, he could just triple his. I make a lot at once, using 20 quart pots. Gumbo doubles, triples etc... very well. I don't make separate rouxs unless the roux is too big for my large cast iron pot. Otherwise, I just loosely increase the roux, the stock etc... Not an exact science as far as exact measurements.

The good news is that if there are leftovers, they can be frozen.

Honestly, I really think doubling his would be plenty. I tend to overmake, though. I have a fear of running out of food for guests. I need treatment. I would triple his and go with it. You can keep some for yourself.

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probably about 20.

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Then doulble his recipe then add a half

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Why wouldn't you just use all stock?

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stock is expensive when you are buying it

That's gonna cut into my profit

95% of people can't tell the difference, plus gumbo is cheap as hell so there isn't much profit to work with anyway