Your moniker is the key to success
I usually stir it in a 70 year old cast iron skillet from my south Mississippi grandma who’s long since gone for at least 45 min
Till its nutty and dark just short of burning...dark Ox blood color
I’ll use Savoies in the jar later if I didn’t start with enough roux
That’s my gumbo and I’m sticking to it
I have a cast iron pot that has been in the family since they were exiled from Nova Scotia. It originally had legs on the bottom for cooking directly over coals and a top with an inch and a half lip extending upward so you could place coals on top...the original convection oven. The legs had been cut off when they started cooking on a stove...but the bottom of the pot is very uneven so it cooks best on a gas stove, or better: directly over a wood fire...preferably oak with a few pieces of pecan or black cherry for aroma so your neighbors know to drop in for a visit.