The Cajun Holy Trinity – Authentic Louisiana Recipe

A symbol of importance and respect
The importance of these three vegetables is emphasized by the reference to the "Holy Trinity." For Cajun French, mostly Catholic, this term reflects the respect given to the essential role of onions, celery, and bell pepper in Cajun cooking. Garlic is sometimes added to this trinity, while green onions and parsley are typically used as a garnish, sprinkled on top of dishes once completed.

Ingredients:

• 2 parts yellow onion (preferably sweet)

• 1 part green bell pepper (never red or any other color in the traditional version)

• 1 part celery

Preparation:

1. Finely chop the onion, green bell pepper, and celery.

2. Heat a bit of vegetable oil, butter, or lard in a skillet or Dutch oven.

3. Add the vegetables and cook gently over medium-low heat until they are soft and translucent, without browning them.

Historical Notes:

The Holy Trinity is the Cajun adaptation of the French mirepoix, which consists of onion, carrot, and celery. The term mirepoix comes from the name of the first Duke of Mirepoix, whose cook is said to have invented the recipe. Marie-Antoine Carême uses the feminine form of the term, while Émile Littré attributes it to the masculine.

The green bell pepper replaces the carrot, as it is a local ingredient in Louisiana.

Traditionally, cooking is done with lard or butter, depending on the family.

This aromatic mix is the base for many typical Cajun and Creole dishes, such as gumbo, jambalaya, or étouffée.

Sometimes a little garlic is added at the end, but it is not considered part of the original trinity.