In Cajun cooking, the combination of 3 parts onion, 2 parts celery and 1 part bell pepper is known as the “holy trinity.”
French Mirepoix
The French flavor base, called Mirepoix, is a combination of onion, carrot and celery generally cut to the same size. It’s used in a ratio that’s 2 parts onion to 1 part celery and carrot.
Sauté the “Holy Trinity”
The vegetables are Sautéed in butter, oil or bacon fat, and the results are used in gumbo, Etouffee and Jambalaya.
In Latin Cuisine: Sofrito
Latin cuisines include Sofrito in their repertoires; it’s a puree of onions, peppers, cilantro and garlic.
In Italian Cooking: Sofrito
In Italy, the Sofrito is just like a French Mirepoix except that you can also add fennel, garlic and parsley. It can be diced small or pureed in a food processor.
Cantonese
Ginger, scallion, and garlic.
Definition: Mirepoix vs. Holy Trinity
The Holy Trinity is the Cajun/Creole version of Mirepoix which still uses onions and celery but substitutes green bell pepper for carrots. It is typically used in equal proportions or in the same ratio as Mirepoix with 2 parts onion to 1 part each celery and green bell pepper
Instructions:
Since Garlic, Ginger, and Scallion have a fast burning point cook them last with your mixture to ensure a wonderful meal.