As I was writing my guest blog for another site I was traveling down memory lane of foods I have eaten on my travels. While reviewing my tasty adventures in New Orleans I came across the holy trinity.
No, no, I am not getting religious on you. I am talking about the Louisiana holy trinity in cooking, whichÂ refers specifically to chopped celery, bell peppers, and onions, used as the staple base for much of the cooking in the Cajun and Creole regional cuisines.
I was surprised to find out the term “trinity” can also be a trio of ingredients key to a particular cuisine. Because these three ingredients are so common in the recipes of some cuisines, they are almost indivisible and often end up being treated as a single ingredient and provide the distinctive flavoring of specific cuisines.