Place a 12-inch cast iron skillet, Dutch oven, or large pot over medium-high heat. Add the Cajun trinity veggies and butter or oil. Cook until the veggies are browned.

Heat the oil in a small Dutch oven or heavy lidded pot over medium-high heat. Add the chicken and cook until browned on all sides, working in batches if necessary, 8 minutes to 10 minutes per batch.

2 onions, chopped 4 cups rice 8 cups water ½ cup vegetable oil Salt Black pepper Garlic powder 1. Using a black cast iron Dutch oven, add the vegetable oil and heat it up before adding the pork.

The Dutch oven excels at low and slow cooking. Again, it’s that clever cast iron core. You can set the pot over low heat for hours and tough, chewy meats will tenderize into soft, buttery ...