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.
That sounds great
Most folks more than 150 miles north of the Gulf don’t make good gumbo or creole or red beans and rice and so forth
It’s too light..done too fast
I’ll see gumbo that looks like chicken and rice with tan graavy....
You can put almost any meat or seafood in a good roux and the trinity and it’s nice