this post was submitted on 18 Feb 2025
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[โ€“] [email protected] 5 points 2 months ago (1 children)

Chefs even call that combo the holy trinity

[โ€“] [email protected] 4 points 2 months ago* (last edited 2 months ago)

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.