Holy trinity (cooking)

The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery.

The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Variants use garlic, parsley, or shallots in addition to the three trinity ingredients.

[2] It is also an evolution of the Spanish sofrito, which contains onion, garlic, bell peppers, and tomatoes.

[4] The term is first attested in 1981[5] and was probably popularized by Paul Prudhomme.