Holy trinity (cooking)

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In Cajun and Louisiana Creole cuisine, the "holy trinity" consists of onions, bell peppers and celery. It serves as the base for several dishes in the regional cuisines of Louisiana, 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. The addition of garlic is sometimes referred to as adding "the pope". 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. It is also an evolution of the Spanish sofrito, which contains onion, garlic, bell peppers, and tomatoes.

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