Wow, that must be amazing gumbo!!

There was a time when a pot was always simmering over a fire.....

I cook similar to that, usually fat/oil and onions to start. Salt at several steps. Brown the meats for flavor; etc

One of my favorites is roast a heritage turkey, the cut up into peices that fit a stock pot. Cover with water. Add a ton of garlic salt. I could eat that for days. Just left on simmer. Kids took a bowl when they were hungry. Not sure it was good for the electric bill though.