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Holy Trinity of Cuisine

The holy trinity is the Cajun and Louisiana Creole variant of mirepoix: onions, bell peppers, and celery in roughly equal quantities. This mirepoix is the base for much of the cooking in the regional cuisines of Louisiana. Variants use garlic, parsley, or shallots for one of the three.

The preparation of Cajun/Creole dishes such as étouffée, gumbo, and jambalaya all start from this base.

Mirepoix is the French name for a combination of onions, carrots, and celery(either common pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.  Traditionally, the ratio for mirepoix is 2:1:1 of onions, celery, and carrots.  I guess I’d better measure the next time I slop something together for my stews.

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