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How the Cajun Trinity Is Made and How to Use It
If you've ever tried preparing a Cajun or Creole recipe, like gumbo, jambalaya or étouffée, you've probably noticed a trio of vegetables common to the ingredient lists of all three: onions, green bell peppers, and celery.
Together, these three ingredients are referred to in Cajun and Creole cuisine as the Cajun trinity, or sometimes the holy trinity, or simply the trinity. But what is the Cajun trinity, and why is it so important?
Anyone familiar with classical French cuisine knows that mirepoix, consisting of a mixture of carrots celery and onions, is a common flavor base for stocks, sauces, soups, stews, casseroles and braises.
When making brown stock, for instance, mirepoix is first scattered in with the beef or veal bones for roasting, and then afterward, the bones are simmered in water with fresh mirepoix. Making a demiglace involves thickening and reducing that stock, along with still more mirepoix, until it's dark, rich and brimming with flavor. It truly forms the backbone of French cuisine.
The Cajun trinity plays much the same role in Cajun and Creole cooking.
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If you've ever tried preparing a Cajun or Creole recipe, like gumbo, jambalaya or étouffée, you've probably noticed a trio of vegetables common to the ingredient lists of all three: onions, green bell peppers, and celery.
Together, these three ingredients are referred to in Cajun and Creole cuisine as the Cajun trinity, or sometimes the holy trinity, or simply the trinity. But what is the Cajun trinity, and why is it so important?
Anyone familiar with classical French cuisine knows that mirepoix, consisting of a mixture of carrots celery and onions, is a common flavor base for stocks, sauces, soups, stews, casseroles and braises.
When making brown stock, for instance, mirepoix is first scattered in with the beef or veal bones for roasting, and then afterward, the bones are simmered in water with fresh mirepoix. Making a demiglace involves thickening and reducing that stock, along with still more mirepoix, until it's dark, rich and brimming with flavor. It truly forms the backbone of French cuisine.
The Cajun trinity plays much the same role in Cajun and Creole cooking.
What Is the Cajun Trinity, and How Is It Used?
Cajun trinity is a Cajun and Creole flavor base made of onion, celery, and bell pepper. It is used for stocks, sauces, soups, stews, and casseroles.
