The Holy Trinity of Cajun Cuisine

Although you might be familiar with seafood gumbo, you may not know Cajun cuisine’s Holy Trinity. It is essential for Cajun cooking and has an interesting history tied to various groups of settlers who came to Louisiana. The following will tell the story of the Holy Trinity, and you will probably start craving Cajun while reading.

How Cajun Cuisine All Began

French colonists and Acadians who fled from Nova Scotia, Canada, brought their culinary influences from France to Louisiana’s cuisine. Eventually, the Acadians came to be known as Cajuns as their cooking took root in Louisiana. The approach was unique because French cooking combined Native American, Spanish, and West African influences.  

The French contributed two standbys to Cajun cuisine. The first is a roux, a combination of equal parts of fat and flour, cooked over low/medium heat to create a uniform thickening agent. The second is mirepoix, a trinity of vegetables. This will be carrots, celery, and onions in traditional French dishes. Carrots have a tough time growing in Louisiana, so green bell peppers replaced them.

Basics of Holy Trinity

The Holy Trinity of Cajun cuisine comprises bell peppers, celery, and onions. It is the first to start cooking in the pan, creating an aromatic base for crawfish étouffée, gumbo, and jambalaya.

Who first started calling the Louisiana version of Mirepoix the Holy Trinity? Foodie historians often credit state native and celebrity chef Paul Prudhomme for popularizing the term on television and in cookbooks. However, they are not sure who was first to use it.

Holy Trinity refers to the Christian teaching of the Holy Trinity, which states God is three distinct divine beings in one: Father, Son, and Holy Spirit. Similarly, celery, green bell peppers, and onions are the three ingredients of one flavorful base. Using the term for Cajun cooking playfully speaks to Louisiana’s French Catholic heritage.

Craving Cajun?

The Crab Shack serves Cajun standouts like Chicken Jambalaya, Blackened Salmon served with Cajun rice, Steamed Crawfish, and Cajun Boils.

Lovers of fat, juicy crab, and amazing seafood don’t have to drive to Baltimore, Ocean City, Hooper’s Island, or Annapolis anymore. Stay close to home and enjoy wonderful deliciousness all year at the two locations below!

• The Crab Shack – Crofton

• The Crab Shack – Edgewater

Our Crofton branch can accommodate a large party group, so if you are interested in reserving tables, please call (443) 302-2680.