holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking are onions, bell peppers & celery, the base for much of the cooking in the regional cuisines of Louisiana. The preparation of Cajun/Creole dishes such as étouffée, gumbo, and jambalaya all start from this base.
garlic, parsley, or shallots in addition to the three trinity ingredients. The holy trinity is the [1 ] Cajun and Louisiana Creole variant of mirepoix, which is 2 parts onions, 1 part carrots, and 1 part celery.
Origin of the name [ edit ]
The name is an allusion to the
Christian doctrine of the Trinity. Louisiana is a strongly Roman Catholic region.
The term is first attested in 1981
and was probably popularized by [2 ] Paul Prudhomme. [3 ]
In other cuisines [ edit ]
The term has occasionally been used to describe various other triples of important ingredients in a variety of cuisines.
See also [ edit ]
References [ edit ]
^ Patricia Perrine, "Louisiana French Foodways: The Perpetuation of Ethnicity in the Lafourche Area", North American Culture 2:7 (1985) Google Books
^ Craig Claiborne, "Claiborne Shares 'Catfish Memories'", Florence Times, November 26, 1981, p. 20 Google News
^ Craig Claiborne, A feast made for laughter, 1982, p. 30 Google Books