Onions, Green Pepper, And Celery Is The Holy Trinity Of Gumbo
Gumbo could not have it's fame and following if not for the Holy Trinity. Onions, green pepper and celery make up this well known combination and is found in every gumbo recipe. The trinity received its holy label from the Catholic residents of New Orleans and surrounding parishes. All recipes in this site will use it and lots of it. One of the many qualities of this medley is that measuring it is not precise. I like to add a little more than the recipe calls for. It makes a big difference in the quality of the dish if the vegetables are fresh. Always use fresh unless you are in a pinch. Many New Orleans Chefs will have gardens on their restaurant grounds with peppers, onions and celery growing there. This is a testament to the importance of freshness. When starting to prepare your gumbo recipe the first thing you should do is cut up the vegetables. This needs to be done before you begin your roux. The reason for this is because when your roux reaches the correct color stage, you must put the trinity in at that precise moment. There is no time to cut the vegetables when the roux is ready. Have it covered, ready and waiting to put into your roux when it reaches the correct color. Ingredients 1 1/2 cup onions 1 cup green pepper 1 cup celery This is a ratio that cannot miss and is sufficient for most gumbo recipes that serve up to 10 people. Once you get proficient at making your favorite gumbo you won't have to measure. You will cut up onions, peppers, celery and garlic and judge the volume needed just by looking at it. It is difficult to put too much of the trinity in your gumbo. Just let the recipes be your guide as all on this site will give you the exact quantity and ratio of onion, celery and green pepper. Use the amounts listed and you cannot go wrong. Return to the top of this Holy Trinity page Back to know how page Return to Home Page |
