Food Friday: Southern Trinity

6 08 2010


Most cultures have their “holy trinity” of ingredients. They almost cease to become seperate, and can just assume you’ll start off a recipe in Italy with tomato, basil, and garlic or in France with butter, cream, and eggs.

But here in the South, we start off so many of our favorite dishes with the Southern holy trinity: bell peppers, celery, and onions.

Used in so much of the classic Cajun and Creole dishes such as gumbo and jambalaya, they add just that special flavor we’ve all grown up to love. While this combination likely started off in Louisiana, it’s spread throughout the south and can be used to flavor any of our sauces, stews, or stir-fries.

Here are a few of our favorite recipes for dishes containing the Southern trinity.  And since these dishes begin with vegetable bases, they taste delicious, but they’re a great way to sneak in some extra veggies.

Try out Emeril’s Roasted Pork Jambalaya, Crawfish Etoufee from Hot Cajun, and Shrimp Etoufffe from Nola Cuisine.




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