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How to Make The Cajun Trinity

Updated on December 13, 2017

The Cajun Trinity

The Cajun Trinity consists of onion, bell pepper, and celery.  Garlic and parsley can be added.
The Cajun Trinity consists of onion, bell pepper, and celery. Garlic and parsley can be added.

Video: The Cajun Trinity Recipe

Cajun Trinity Recipe

"Cajun Trinity" or "Holy Trinity" is a term used in Cajun and Southern cooking to describe a group of aromatic seasoning vegetables such as: onion, bell pepper and celery. These three items are the base seasoning mixture for most recipes such as gumbos, jambalayas, etouffees, sauces, chili and stews. Variations of the Cajun Trinity would include adding fresh garlic and chopped parsley.

More common now in Cajun cookbooks is the use of the term "Start with the Cajun Trinity" instead of saying: 1 onion, 1 bell pepper, stalks of celery. The Cajun Trinity is often sautéed in butter or oil. Then, flour is added as a thickening agent.

But, what really does Trinity mean? Unlike the Holy Trinity of the Christian faith, Trinity refers to the combination of three essential seasoning ingredients in a recipe. Other cuisines with three essential ingredients are:

  • Mexican - corn, beans and chilies
  • Italian - tomato, garlic and basil
  • Greek - lemon juice, olive oil and oregano
  • Spanish - bread, olive oil and wine.

In this episode, I'll show you how to prepare the Cajun Trinity for using fresh or freezing for convenient later use. Now get you an onion, bell pepper, celery, garlic and parsley and let's got chopping cher!



  • 1 large sweet onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 6-8 stalks celery
  • 5 gloves garlic
  • 2 handfuls of fresh parsley tops

Wash bell peppers, celery and parsley thoroughly and pat with paper towels to remove excess water. Slice them up. Dice them up. Chop them up. Mince them up. Throw it all in a large mixing bowl and stir to mix evenly.

Four cups of the Cajun Trinity mixture is sufficient for a stew, gumbo or etouffee. To store for later use, place four cups mixture in freezer safe zipper bags and label with the date prepared. Place flat in the freezer. _________________________________________

What a convenient way and cost effective way to chop all your own fresh vegetables and save for quick use later. Who wants to chop seasoning veggies every night? Not me mon amie!

Happy cooking and see you next time!


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      Coonass 4 months ago

      No belllpeper and Damn sure no Celery.. onions. Green onions and garlic if u must!! Don't burn the garlic though.. sauté it at all the end of sautéing the onions and green onions if a red gravy use RoTel and a small very small amount of tomato sauce/ paste.. you know!! To taste!! I think I really liked the soup recipe but... don't use the damn tail shells use the tail meat... Cajuns rather the best of the meat. Shells to us ?? We don't eat unless soft shell fried

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      TurtleMajor 5 years ago

      Keoni, the French use Mirepoix which is a trinity of onions, celery and carrots.

      and FYI Cajuns are from FRENCH ancestory. sheeeez

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      rick 5 years ago

      Well keoni, if you say so, bet dat turns ya on huh, you`de made mo sense if you`da said it`s origin is american indian.......

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      Keoni 5 years ago

      This is a recipe no more "Cajun" than I am. Cajuns may use it but the recipe is famously French and was brought to Paris and taught to chefs centuries ago by the Greek I believe. Enough with everything being "Cajun", sheeeez!

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      Randy 6 years ago

      Did you really put 5 cloves of garlic in your receipe? Seems like a lot?

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      Cris 6 years ago

      How long does this stay good in the freezer?

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      cajun recipes 8 years ago

      This is a really good write-up on a very important part of Cajun cooking!

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      newsworthy 8 years ago

      what time is dinner ready?