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In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers. [citation needed] Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; [1] the ratio for bones to mirepoix for stock is 10:1.
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. [2]
Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery. Additional characteristic aromatics for both the Creole and Cajun versions may include parsley, bay leaf, thyme, green onions, ground cayenne pepper, and ground black pepper.
Black pepper; Cayenne pepper; Celery; Garlic; Onion—bell pepper, onion, and celery used together are known as the "holy trinity" of Creole cuisine. Parsley, flat leaf; Sassafras leaves—dried and ground into the spice known as filé for gumbo of the Choctaw; Dried shrimp; Sugarcane, also cane syrup, brown sugar and molasses; Thyme
Chopped cubanelle pepper or bell pepper, red onion, garlic, and lippia (Jamaica oregano) are always a part of its typical cuisine and sometimes this is the only seasoing. Other ingredients added depending on availability are cilantro, culantro, celery, tomato paste or fresh tomatoes, sour orange, vinegar, or sweet chili peppers. Dominicans also ...
There are thousands of different types of peppers, so how do you choose the right one? To make it even more confusing, one pepper variety may have one name when it's fresh and another when it's ...
Étouffée—crawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique called smothering, with roux, Cajun spices, and other ingredients, and served with rice [27] Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot ...
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