thumb|right|250px|Cajun holy trinity The holy trinity in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery.
The preparation of Cajun/Creole dishes such as crawfish 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 addition of garlic to the holy trinity is sometimes referred to as adding "the pope."
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix;  traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically equal measures of the three ingredients or one part onions, one part green bell pepper, and one part celery.
It is also an evolution of the Spanish sofrito, which contains onion, garlic, bell peppers, and tomatoes.
Origin of the name
The name is an allusion to the Roman Catholic doctrine of the Trinity.
The term is first attested in 1981Craig 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 See also
Mirepoix
Soffritto
Epis
References
