The Cajun Trinity
Video: The Cajun Trinity Recipe
Cajun Trinity Recipe
"Cajun Trinity" or "Holy Trinity" is a term used in Cajun and Southern cooking to describe a group of aromatic seasoning vegetables such as: onion, bell pepper and celery. These three items are the base seasoning mixture for most recipes such as gumbos, jambalayas, etouffees, sauces, chili and stews. Variations of the Cajun Trinity would include adding fresh garlic and chopped parsley.
More common now in Cajun cookbooks is the use of the term "Start with the Cajun Trinity" instead of saying: 1 onion, 1 bell pepper, stalks of celery. The Cajun Trinity is often sautéed in butter or oil. Then, flour is added as a thickening agent.
But, what really does Trinity mean? Unlike the Holy Trinity of the Christian faith, Trinity refers to the combination of three essential seasoning ingredients in a recipe. Other cuisines with three essential ingredients are:
- Mexican - corn, beans and chilies
- Italian - tomato, garlic and basil
- Greek - lemon juice, olive oil and oregano
- Spanish - bread, olive oil and wine.
In this episode, I'll show you how to prepare the Cajun Trinity for using fresh or freezing for convenient later use. Now get you an onion, bell pepper, celery, garlic and parsley and let's got chopping cher!
- 1 large sweet onion
- 1 green bell pepper
- 1 red bell pepper
- 6-8 stalks celery
- 5 gloves garlic
- 2 handfuls of fresh parsley tops
Wash bell peppers, celery and parsley thoroughly and pat with paper towels to remove excess water. Slice them up. Dice them up. Chop them up. Mince them up. Throw it all in a large mixing bowl and stir to mix evenly.
Four cups of the Cajun Trinity mixture is sufficient for a stew, gumbo or etouffee. To store for later use, place four cups mixture in freezer safe zipper bags and label with the date prepared. Place flat in the freezer. _________________________________________
What a convenient way and cost effective way to chop all your own fresh vegetables and save for quick use later. Who wants to chop seasoning veggies every night? Not me mon amie!
Happy cooking and see you next time!
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Coonass on November 15, 2017:
No belllpeper and Damn sure no Celery.. onions. Green onions and garlic if u must!! Don't burn the garlic though.. sauté it at all the end of sautéing the onions and green onions if a red gravy use RoTel and a small very small amount of tomato sauce/ paste.. you know!! To taste!! I think I really liked the soup recipe but... don't use the damn tail shells use the tail meat... Cajuns rather the best of the meat. Shells to us ?? We don't eat unless soft shell fried
TurtleMajor on January 18, 2013:
Keoni, the French use Mirepoix which is a trinity of onions, celery and carrots.
and FYI Cajuns are from FRENCH ancestory. sheeeez
rick on December 28, 2012:
Well keoni, if you say so, bet dat turns ya on huh, you`de made mo sense if you`da said it`s origin is american indian.......
Keoni on June 28, 2012:
This is a recipe no more "Cajun" than I am. Cajuns may use it but the recipe is famously French and was brought to Paris and taught to chefs centuries ago by the Greek I believe. Enough with everything being "Cajun", sheeeez!
Randy on February 10, 2012:
Did you really put 5 cloves of garlic in your receipe? Seems like a lot?
Cris on January 30, 2012:
How long does this stay good in the freezer?
cajun recipes on February 13, 2010:
This is a really good write-up on a very important part of Cajun cooking!
newsworthy on June 15, 2009:
what time is dinner ready?