Tips for a large quick gumbo?

[DannyI]

I make gumbo for large crowds all the time. Use Savoies roux, plenty trinity, and I use the chicken broth from SAMS ( comes in a plastic jar as a paste, does excellant ). Prep it all the day before & season to taste. On day to serve, heat broth till hot, then add boneless, skinless, cut up breast & thighs from SAMS cut into bite size and seasoned & sausage cut to bite size. Ive learned if you dont cut to bite size, you run out of meat. Also, once you add the meat, do not stir to much or the chicken will break down to string. Use 2 to 1 ratio of dark meat to white meat, gives better taste. I also add my filet to gumbo while meat is cooking. I do mine in a large crawfish pot on a burner, watch so you don't overheat and scorch your broth and meat.