Even if you weren’t born on the bayou, you can cook like you were if you learn the holy trinity. It uses the same ratio as a Mirepoix, swapping carrots for bell peppers. I like to mix in different colored bell peppers (yellow, orange, green, red) when I make it and my onions are a collection of shallots, spanish, white, and red.
- 2 cups of onions, chopped
- 1 cup of celery, chopped
- 1 cup of bell peppers, chopped
- tablespoon of oil
Optional flavoring and spices
- two cloves garlic, finely minced
- Cajun spices
- salt and pepper
- Chop the ingredients to the same size dice
- Heat oil in a pan, add Holy Trinity and sauté until rendered very tender but not browned.
- Add garlic and spices just a few minutes before you finish
- Salt and pepper to taste
Dice your veggies to suit your dish. Jambalaya is a visually impressive, highly textured dish so large dice is good. But red beans and rice cooks all day so dicing your vegetables as finely as you can allows them to almost melt into the beans. When you cook the trinity matters too. Cook your meat first, then use the same pan for the vegetables. As they sweat, they will deglaze the pan so you don’t lose any flavor from the meat.
- Prep Time: 10
- Cook Time: 10
- Method: Saute
- Cuisine: Cajun
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