Louisiana Cookin’ | November/December 2019 48At the heart of Cajun and Creole
cuisine is a mixture of onions, celery, and bell
peppers, collectively known as the “holy trinity.”
Cooked together in oil or another fat, these
vegetables build a foundation of fl avor for many
classic south Louisiana dishes, including gumbo,
fricassees, and jambalaya. But the concept of a
cooking trinity did not originate in southern
Louisiana. Take a look at the cuisines of the nations
and regions that infl uenced Cajun and Creole
cooking, and you’ll notice they each have their
own trinity. Th e French fl avor their dishes with
mirepoix, the Spanish use sofrito, and West African
cooking typically starts with a mix of chile peppers,
onions, and tomatoes. Try them out in our recipes
for fricassee, jambalaya, and white beans.SPAIN: SOFRITO
Spanish cuisine often relies on a mixture of tomatoes,
onions, and garlic, known as sofrito. Bell peppers are also
a common ingredient in sofrito. These vegetables are
cooked together in olive oil until the mixture reaches a
sauce-like consistency. It is commonly used in paella. Try
it in our Adobo Pork Chops with Tasso-White Beans on
page 50.FRANCE: MIREPOIX
Mirepoix is a blend of onions, carrots, and celery.
Traditionally, these three vegetables are used in a weight
ratio of 2 parts onions, 1 part carrots, and 1 part celery.
Mirepoix forms the base for many French dishes and adds
background fl avor to soups, stews, and braises. Use it to
build fl avor in our recipe for Chicken Fricassee on page 52.WEST AFRICA: CHILES,
ONIONS, AND TOMATOES
The foundation of most West African cuisines is a
combination of chile peppers, onions, and tomatoes.
This aromatic base is used in dishes such as jollof rice, an
essential West African dish that varies from country to
country. Find out how to use this trinity in our recipe for
Shrimp and Sausage Jambalaya on page 52.