T is for Trinity

Celery, bell peppers, and onions = the holy trinity of Creole and Cajun cuisine

I’m not certain who originally borrowed Christian terminology to describe the essence of Creole and Cajun cooking. The description is catchy, but it unfortunately makes Creole and Cajun cuisine sound dull. Celery, bell peppers, and onions are basic vegetables without a hint of spice. If I didn’t know better, I would probably pass on the jambalaya.

But maybe that’s the point. A Cajun/Creole chef brings out the best in humble ingredients. The secret flavor in that spoonful of gumbo? It’s not some mysterious herb or expensive sausage. Everyday vegetables can be the hidden root of good cuisine.