Just as there is a trinity of onion, carrot, and celery in classic French cuisine known as mirepoix, there is also a "holy trinity" of mirepoix used in Southern Creole cooking, this is a traditional version of the "holy trinity". Creole cooking is a reflection of the combination of French, Spanish and African cuisines native to New Orleans, Louisiana. It is similar and yet different from Cajun cooking. Cajun cooking relies heavily on spices, pork meat and pork fat, while Creole cooking uses tomatoes, butter and cream. Both of these cuisines use the "holy trinity" which is a combination of diced onions, green bell peppers, and celery. No Creole style Gumbo is complete without this seasoning blend.
Ingredients: domestic onion, green & red bell peppers, celery, domestic garlic, spices