Creole style "Holy Trinity" is onions, bell pepper, and celery. My first big recipe book was by Chef Prudhomme, cooked a lot of things in that book. Almost all of them started out with sauteing those veggies and than making a roux, Cajun napalm.

As a guy who was limited on cookware. Everything ends up in a big ass pot was very appealing.

[–] Malgas@beehaw.org 4 points 4 days ago (1 children)

I've only ever heard that term used in Cajun cooking, where it refers to onion, celery, and bell pepper.

The version with carrot is mirepoix.

[–] HootinNHollerin@lemmy.dbzer0.com 2 points 3 days ago

Ah thanks for correction