AT THE HEART of Cajun and Creole cuisine is a mixture of onions, celery, and bell peppers, collectively known as the “holy trinity.” Cooked together in oil or another fat, these vegetables build a foundation of flavor for many classic south Louisiana dishes, including gumbo, fricassees, and jambalaya. But the concept of a cooking trinity did not originate in southern Louisiana. Take a look at the cuisines of the nations and regions that influenced Cajun and Creole cooking, and you’ll notice they each have their own trinity. The French flavor their dishes with mirepoix, the Spanish use , and West African cooking typically starts with a mix of chile peppers, onions, and tomatoes. Try them out in our recipes for fricassee, jambalaya, and white beans.