Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. The short answer is this: The Cajun Holy Trinity is a mix of three ingredients - green bell peppers, onions and celery. Together, these three simple ingredients form the base of Cajun and Creole cuisine. On their own they might not seem like much, but together they are a veritable powerhouse of flavor and help to make Louisiana cooking what it is. But it’s much more than that. So, the Cajun Holy Trinity consists of bell peppers, onion and celery. It is essential for numerous popular dishes that originate from Louisiana, including gumbo, fricassee, jambalaya, etouffee and so much more. See my recipes below to which the holy trinity are essential. The Cajun Holy Trinity is also often called “the holy trinity” or “the holy trinity of Cajun cooking”. They quickly discovered that the local soil didn’t allow for growing carrots, which comprises the original French Mirepoix - carrots, onions and celery - so replaced them with bell peppers, which are much easier to grow in the area. This is how the Cajun Holy Trinity was born. When chopped and cooked in oil, butter, or lard, their amazing flavor combination is released. Even though Cajun cuisine has been cooking with the holy trinity for generations, the terms “holy trinity” wasn’t actually coined until chef Paul Prudhomme used it in the last 1970s or early 1980s, to highlight its importance in local cuisine. Both form the base of their cuisine, but they also different in ratio. Garlic is also sometimes added as well, which I personally love. When garlic is added, it is called “with the Pope”. As an enhancement, garlic is often used as well. From there, you are free to include other ingredients and seasonings as your recipe calls for. It is as simple as that. However, it is also often cooked into a roux, which is a slurry of either butter or oil and flour. The roux is cooked until a specific color is achieved, after which the holy trinity is added to cook. Then, a stock is added to thicken it up.
Cajun Red Beans and Rice with Andouille Cajun Pasta with Shrimp and Smoked Andouille Cajun Shrimp Pasta with Red Sauce Cajun Shrimp Stuffed Poblano Peppers Crawfish Etouffee Creole Chicken and Sausage Gumbo Seafood Gumbo Shrimp Creole Shrimp Etouffee Shrimp and Grits Cajun Shrimp Seriously Awesome Jambalaya Cajun Corn Maque Coux Hoppin’ John Cajun and Creole Recipes
Check out my Foodie Trip to New Orleans or my post on Gumbo Vs. Jambalaya: What’s the Difference?
