Holy trinity (cuisine)
The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, bell peppers and 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.
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix, Traditional mirepoix is 2 parts onions, 1 part carrots, and 1 part celery, whereas the holy trinity is 3 parts onions, 2 parts celery, 1 part Green bell pepper.
Origin of the name
The term is first attested in 1981 and was probably popularized by Paul Prudhomme.
In other cuisines
The term has occasionally been used to describe various other triples of important ingredients in a variety of cuisines.
- 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