In cajun cuisine, the holy trinity refers to the combination of onions, green bell peppers, and celery. This vegetable trio is the base for many popular cajun dishes like gumbo, jambalaya, and étouffée. It's an adaptation to the French mirepoix.
Wash the vegetables. Chop onion, bell pepper, and celery into a medium or fine dice, according to what you're making.
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Heat a large pot or skillet over medium heat and add oil or butter. Sauté the holy trinity until softening and darkening in color.
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After the holy trinity is cooked, continue on with the recipe of your choice! See the next slide for some ideas.
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You can prepare a big batch of the cajun trinity and freeze it for later use. Add individual portions to a zip top bag and squeeze all the air out. Next time you make a cajun dish, you can add it to the hot pan frozen. Since it is already chopped up, it will defrost in the pan and sauté.