Cajun Holy Trinity

written by Jessica Chiasson Wood on June 7, 2012 in Cajun and vegetable with 8 comments

The cuisine of New Orleans is full of flavor, culture, and history. You know magic is happening when the scent of the aromatic vegetables of the holy trinity (bell pepper, onion, and celery) are being sautéed together. Characteristic seasonings include parsley, garlic, green onion, bay leaf, and cayenne pepper.

The holy trinity serves as the staple base seasoning mixture for most Cajun dishes such as gumbo, jambalaya, and etouffee. Because the three ingredients are so common in the recipes of Cajun and Creole cuisines, it is viewed as one single ingredient. They provide the distinctive flavoring of specific dishes.

Cajun Holy Trinity

You will need

1 large yellow onion

1 green bell pepper

6 celery stalks


Wash bell peppers and celery thoroughly and pat with paper towels to remove excess water. Chop to even size and sauté in oil until soft.

This is the base of your next Cajun dish!

And I had to add in this picture from Kelly’s Guest Post Chicken Croquettes with Creole Sauce because the colors are so pretty with the red bell peppers.

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