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 spicy version of the "holy trinity." Creole cooking reflects 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. These cuisines use the "holy trinity," which combines 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