Dehydrated Vegetable Blends–The Cajun Holy Trinity


A combination of dried, chopped onions, celery and green peppers used to
add flavor and aroma to stocks, sauces, soups and other foods.


The holy trinity is the Cajun and Louisiana Creole variant of mirepoix. The taste of Louisiana, Cajun and Creole cookery— hailing from the Christian canon of the Trinity, the Cajun Holy Trinity developed in the Louisiana area of the southern United States. Having this blend on hand in a dried version makes meal-time much easier!

gumbo2A predominantly Roman Catholic region, the allusion to religion is fitting. Cajun or Creole cuisine evolved via the intercultural developments of the French, Spanish, and West African immigrants to the region. Filled with Louisiana salt air and cayenne spice, at its core you find the Holy Trinity, a foundation for the best eating in New Orleans and all parts “Deep South”. You don’t find as many regional variations within the Holy Trinity; this aromatic grouping doesn’t change much. The official trio is onion, celery, and green bell pepper. Often, by adding a bit of flour and whisking, a roux is built right on top of these sweet and colorful aromatics to form the base of gumbo, étouffée, and other famous Cajun and Creole dishes.

The Holy Trinity is a starter in a variety of rustic, family style meals. Paul Prudhomme and Emeril Lagasse, both popular celebrity chefs, popularized not only Cajun cuisine, but the use of the Holy Trinity as well. This combination is the base of most savory dishes, more often than not added to roux as the beginning of stew, soup, sauce, jambalaya, sauce piquant or almost any other Cajun main dish. Garlic is sometimes added to the trinity, and green onions and parsley are generally sprinkled on top of a finished dish.

Tip:

Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree (Sassafras albidum), native to eastern North America. The spice is used as a thickener and flavoring in soups, stews, and gumbos.

Not all gumbo recipes call for filé powder, but a true “filé gumbo” should have both filé powder and okra (the word gumbo means okra). Indeed,  filé powder, if added to the stew during cooking, does become thick and stringy and could ruin an otherwise delicious gumbo. It should be added to the gumbo off the heat just before serving, or serve it at the table for guests to sprinkle over their gumbo.

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To Make the Basic Holy Trinity Blend

5991584_origA typical “trinity” includes a ratio of 3 parts chopped onion, 2 parts chopped celery, and 1 part chopped green bell pepper. The vegetables are usually cooked in oil, to which flour is then added before proceeding with the recipe.

Ingredients
1-1/2 cups dried onions, chopped
1 cup dried celery, chopped
1/2 cup dried green bell pepper, chopped

Directions

  1. Mix in a 2-quart Mason jar; shake thoroughly until well combined.
  2. Store in a cool, dry place for up to 1 year.

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Expanded Holy Trinity Blend

expanded-blendKeep onions, celery, bell pepper, green onions, parsley, and garlic in your pantry and you’ll never be without the makings of a fabulous Cajun meal as well as many other dishes this blend will flavor and enhance.

Ingredients
1-1/2 cups dried onions, chopped
1 cup dried celery, chopped
1/2 cup dried green bell pepper, chopped
1/4 cup dried garlic, chopped
1/4 cup dried green onions, chopped
1/4 cup dried parsley flakes

Directions

  1. Mix in a 2-quart Mason jar; shake thoroughly until well combined.
  2. Store in a cool, dry place for up to 1 year.

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Techniques for Using Holy Trinity Blend

If your recipe calls for a combination of 2 cups of these vegetables, you will use 1 cup of your dehydrated mix. Just rehydrate in enough boiling water and cover to get your full 2 cups of vegetable goodness.

The Trinity and Roux 

Perhaps the most common usage is to add the trinity to a roux that is cooked to the desired color. See RouxOven Roux RecipeTraditional Roux Recipe (Blonde)Microwave Roux Recipe.

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To Sauté for Starter Flavoring

  1. Measure mixture into a bowl or French Press. Add hot water to cover dehydrated vegetables.
  2. Cover and allow to stand until rehydrated, approximately 1/2 hour.
  3. Cooking the vegetables in butter or olive oil over a relatively low heat until they start to give off their juices and the onion turns translucent is called sweating.
  4. If you cover your pan during cooking, the process is then called smothered.
  5. Blend and sauté for 5-6 minutes, stirring constantly.

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To Make a Rich Sauce/Gravy

  1. Measure mixture into a bowl or French Press. Add hot water to cover dehydrated vegetables.
  2. Cover and allow to stand until rehydrated, approximately 1/2 hour.
  3. For rich flavor and deep color, prepare your Blend as follows:  Start your blend and cook until the vegetables begin to brown.
  4. Continue cooking until it softens and celery color becomes a brighter green.
  5. Blend and sauté for 5-6 minutes, stirring constantly.
  6. Stir in a small amount of tomato paste and cook until the entire mixture develops a rich brown color. This technique is referred to as pincage.
  7. For white sauces, leeks are generally substituted for the carrot.

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To Make a Meat Stock/Meat Broth/Meat Flavoring

  1. Measure Vegetable Blend into the stock pot, approximately 2 tablespoons per cup of boiling water.
  2. Cook until meat is done. If using for stock or broth, strain off the vegetables for a clear stock.

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To Add to Soups or Stews

Simply add the Blend to your soup or stew as it cooks.

gold_line_separatorHoly Trinity Powder

This powder is a delicious base for herb/spice blends, meat rubs, flavored salts, or saltless blends. It will add depth and richness to any seasoning or dish you choose.

Makes approximately 1/4 cup (enough to fill a standard spice shaker)

Ingredients
1/2 cup dried onions, chopped
1/4 cup dried celery, chopped
2 tablespoons dried green bell pepper, chopped

Directions

  1. Add ingredients to a mortar and pestle bowl, high powdered blender, or coffee grinder and grind to a fine powder.
  2. Add to a 4-ounce container or spice shaker.
  3. Store in a cool, dry place for up to 6 months.

gold_line_separatorExamples of dishes using the Holy Trinity:

  • Grilled Chicken and Sausage Jambalaya
  • Shrimp, Andouille and Okra Gumbo
  • Chicken and Smoked Sausage Gumbo
  • Chicken and Okra Gumbo
  • Tomato and Mushroom Frittata
  • Western Omelet
  • Cajun Rice

©2016 21st Century Simple Living www.21stcenturysimpleliving.com

2 thoughts on “Dehydrated Vegetable Blends–The Cajun Holy Trinity

  1. Pam says:

    Thank you, I use this blend of vegetables all of the time. I never thought of pre-mixing them. Just measure, rehydrate, & store.

    1. Admin says:

      Enjoy !!!

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