The Trinity = Onions, Celery and Bell Pepper, The Trinity as they are
known, are the beginning of many a fine dish here in South
Louisiana. In my 30 years of cooking I've almost always cooked
these vegetables down until they were almost mush. Why, because
that's the way I learned to do it from the old folks. This holds
true especially for pot roasts, gumbo, jambalaya, sauce piqaunts,
I see so many of these recipes that instruct to sauté the vegetables until they are
wilted or translucent (clear). That's fine for many dishes but when it
come to the old Cajun/Creole dishes going the extra mile makes the
dish even better. Translucence is achieved quickly and can leave
the vegetables somewhat al dente. Even my recipes indicate cooking the veggies in
30 minutes or so. In actuality (depending upon the amount) this
process can take up to an hour.
My point is that you can take this
additional step to make your dish even better. I'm sure you've heard
or read stories about all day cookouts us Cajuns do. I'll tell you
this... it's not surprising for a big pot of jambalaya to be started
at 6:00 in the morning to be eaten for lunch. A lot of the time is
taken up cooking the vegetables!
It's as simple as this:
Equal amounts of onions and celery, 1/2 the amount of bell pepper... all chopped.
For instance; 2 cups onion, 2 cups celery, 1 cup bell pepper.
In a little oil on a medium-low fire begin sautéing the onions.
Stir every few minutes. Now if you want a little browning don't stir
so often, but watch them closely so they don't burn. Continue this
for about 10 minutes then throw in the remaining vegetables. Again
stir every 5 minutes and cook for about 20 minutes. Add a few
tablespoons of water and continue to cook. You'll see that the
vegetables have reduced in size and they all start to look the same.
In a 1 gallon gumbo use 3 cups onions & celery and 1-1/2 cups
One more thing... garlic... If you're browning onions, or even
the trinity, don't put the garlic in until the other veggies are almost done. If you
burn garlic you've ruined it. Garlic is best very lightly browned.
Click here to
learn how to cook the trinity down Cajun style.