Deep South Dish: The Holy Trinity of Cooking

Saturday, November 29, 2008

The Holy Trinity of Cooking

One thing you will see repeated over and over in southern cooking is the use of the The Trinity - onion, celery and bell pepper - generally used in equal amounts, but not always.

Far as I know, it originated in Cajun and Creole cooking in Louisiana, but is the base of many, many dishes all over The Deep South. Hardly a southern kitchen is without these three primary ingredients pretty much all the time. They are simply a kitchen staple to us.

1 comment:

AnonymousDecember 24, 2009 at 10:52 AM
"The Trinity" I love it! I'm from Louisiana and yes it is difficult to cook without onions, bell pepper, or celery. I came across your website when I googled Small peas with a roux. I'm in love with your reciepes. I've printed at least 10 so far. Great website. Keep it going. Merry Christmas. I'm going cook my Roux! =)
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Saturday, November 29, 2008

The Holy Trinity of Cooking

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