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In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers. [citation needed] Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; [1] the ratio for bones to mirepoix for stock is 10:1.
The "holy trinity" in Cajun 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.
Red beans and rice—kidney beans cooked with Cajun spices, ham, and vegetables such as bell peppers, onions, and celery, served together with white rice [23] [40] Rice and gravy—small pieces of beef, or sometimes chicken or pork, simmered for a long time with onions, peppers, and other seasonings, and served over white rice [41]
1 cup diced onions. 1 cup diced celery. 1 cup diced bell peppers. 3 cloves of minced garlic. 1 can (15 oz) kidney beans, drained and rinsed. 1 can (15 oz) pinto beans, drained and rinsed. 1/2 cup ...
Add onions, celery, bell peppers and minced garlic and cook for 5 minutes. Add reserved chicken liquid to roux, one ladle at a time, stirring constantly until all is incorporated. Add picked ...
Celery root is perfect with the onions, and the creamy sauce is addicting! I like to add additional fresh ground pepper before serving. —Tina Mirilovich, Johstown, Pennsylvania.
[12] [13] The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. [12] Cajun gumbo is usually topped with parsley and green onions. [12] Creole gumbo most often consists of seafood, tomatoes, and a thickener. [11] Before the latter half of the 20th century, celery was rarely used in Creole gumbo ...
Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. [177] Shrimp DeJonghe: Midwest Chicago A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry. [178 ...