LSU AgCenter
The Cajun “holy trinity” is at the heart of Louisiana cuisine. The union of onions, celery and green bell peppers create the base flavors of gumbo, jambalaya, etouffee and numerous other hearty dishes that have come to define our state.
But from where did the term holy trinity derive, and how does it differ from other regional soup, sauce and stew bases? The key is the bell pepper.