Holy trinity (cuisine)

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Cajun Holy Trinity

The 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.

Variants use garlic, parsley, or shallots in addition to the three trinity ingredients.[1] The holy trinity is the 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[2] and was probably popularized by 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]


  1. ^ Patricia Perrine, "Louisiana French Foodways: The Perpetuation of Ethnicity in the Lafourche Area", North American Culture 2:7 (1985) Google Books
  2. ^ Craig Claiborne, "Claiborne Shares 'Catfish Memories'", Florence Times, November 26, 1981, p. 20 Google News
  3. ^ Craig Claiborne, A feast made for laughter, 1982, p. 30 Google Books