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The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking are onions, bell peppers, and celery, forming the base for much of the cooking in the regional cuisines of Louisiana. Without garlic it is simply "the trinity". The preparation of Cajun/Creole dishes such as étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in addition to the three trinity ingredients.〔Patricia Perrine, "Louisiana French Foodways: The Perpetuation of Ethnicity in the Lafourche Area", ''North American Culture'' 2:7 (1985) (Google Books )〕 The holy trinity is the Cajun and Louisiana Creole variant of mirepoix, Traditional mirepoix is 2 parts onions, 1 part carrots, and 1 part celery, whereas the holy trinity is 3 parts onions, 2 parts celery, 1 part Green bell pepper. ==Origin of the name== The name is an allusion to the Christian doctrine of the Trinity: Louisiana (especially the region of Acadiana) is a strongly Roman Catholic region. The term is first attested in 1981〔Craig Claiborne, "Claiborne Shares 'Catfish Memories'", ''Florence Times'', November 26, 1981, p. 20 (Google News )〕 and was probably popularized by Paul Prudhomme.〔Craig Claiborne, ''A feast made for laughter'', 1982, p. 30 (Google Books )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Holy trinity (cuisine)」の詳細全文を読む スポンサード リンク
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