Cajun Holy Trinity Recipe

Diced onion, green bell pepper, and celery on a wooden cutting board with a knife.

5 from 1 vote

The Holy Trinity of Cajun and Creole cooking is an essential flavor base made from onion, celery, and bell pepper, and the backbone of countless Louisiana recipes like gumbo, jambalaya, and étouffée. The classic ratio is 1-2 part(s) onion, 1 (part) green bell pepper, and 1 part celery. Below you'll find how to make this fundamental flavor foundation. Easily scale the recipe up or down and use it immediately or freeze leftovers for later use.

Prep Time5

Cook Time10

Total Time15

Servings: cups (approximately))

Calories: 77kcal

Chef: Jessica Randhawa

Ingredients

▢ 1-2 cups onion - chopped
▢ 1 cup green bell pepper - cored and deseeded, chopped
▢ 1 cup celery - chopped
▢ 1 tablespoon oil, butter, or lard

Instructions

Prepare the vegetables: Trim the root ends and tops from the onion and celery. Rinse the celery and bell pepper thoroughly and pat dry. Remove the seeds and core from the bell pepper.
Chop the onion, celery, and bell pepper. Use the following as a guideline: for sautéed recipes, small chop (¼ to ½ inch). For soups or stews, a medium chop (½ to 1 inch), and for stocks, broth, or blended soup, larger cuts (1 to 2 inches).
Cook: Heat oil, butter, or rendered animal fat in a large skillet or pot over medium-low heat. Add the vegetables an cook for 10-12 minutes, or until softened, sweetened, and the onions are completely translucent.
Use as needed or transfer to an airtight container in the fridge for up to 5 days or freezer for up to 3 months.

Notes

Remember - when cooking the Cajun Trinity it's "low and slow," very similar to how you cook French mirepoix. Cook over medium-low to low heat to gently soften the vegetables without browning. The goal is to draw out moisture, concentrate its flavor, and build a savory, aromatic base.

For added flavor, stir in minced garlic toward the end of cooking. This is sometimes called 'adding the Pope'.

Nutrition

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