Holy Trinity of Cooking – Holiday Entertaining

In the second video of our Holiday Entertaining Series, Erich focuses on utilizing The Holy Trinity.  The holy trinity is a combination of bell pepper, onion and celery that is the base for most cajun/creole recipes.  Famous dishes that start from this famous base includes crawfish étouffée, jambalaya, gumbo and many more.

The holy trinity consists of equal parts of green bell pepper, celery and onion, varying in chop size. French cuisine builds their dishes using a similar base called “mirepoix.”  Onion, celery and carrots in a 2:1:1 ratio and then cut to equal sizes.  Soffritto is the Italian take on mirepoix.  Soffritto consists of onion, celery and carrots in a 2:1:1 ratio as well, but it has the vegetables minced instead of diced/chopped.

The holy trinity is the base starting flavor for the dishes.  Creole/cajun dishes are so flavorful because of the layers of flavor that you create as you develop the dish.  It is so important having the trinity because it creates the first important layer.  Typically, you’ll have this base cooked and then added to a roux for stews, sauces, soups and more.

Erich’s mother-in-law, Carol Dorgan, makes a huge batch of the trinity before the start of cooking season.  She’ll undercook it slightly and proportion as needed and refrigerate/freeze until she needs it. It is a great way for you to limit your cooking time in the kitchen, dish cleanup, and more if you know you’ll be utilizing it in your cooking.

“Holy Trinity” comes from the Christian doctrine that while there’s only one God, the Father, the Son, and the Holy Spirit are the trinity together.  The name coincides well with the large Roman Catholic following that resides in New Orleans.

Thanks for watching!  We hope you learned something new!  Give this new recipe a try this holiday season!

Make sure to check out Erich’s favorite cocktail from the first episode .  Also, come back for our next episode where Erich shows you what dirty mashed potatoes are all about.