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Culinary Learning

The "Holy Trinity" in Cooking

The "Holy Trinity" in Cooking

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. The bell peppers can be red, yellow or green.

Berry Pies

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