The holy trinity is a MUST in my kitchen, especially when I’m making my seafood gumbo, a dish that everyone loves, or my easy Cajun chicken stew, which has a similar deep, rich flavor but comes together in a fraction of the time.
This simple trio of onion, bell pepper, and celery isn't just an ingredient list; it’s the foundation of gumbo, jambalaya, and étouffée- the dishes that come to mind when you think of Cajun and Creole cooking.
Cree's Tips
1. Don’t Be Afraid to Mix Up Your Bell Peppers
Green bell pepper is traditional, but using yellow, orange, or red peppers or even a mix also adds layers of flavor.
- Green bell pepper = classic, earthy
- Red or orange bell pepper = sweeter
- Yellow bell pepper = mild and slightly fruity
2. Chop Evenly (Not Too Big, Not Too Small)
The way you chop your holy trinity matters.
Too small? The veggies break down too fast and lose their texture.
Try this: Aim for a ¼-inch dice small enough to soften and release their flavor, but big enough to hold up in slow-simmered dishes.
Keep everything the same size so they cook evenly. Uneven cuts mean some pieces will be too soft while others stay too firm.
I use a vegetable chopper to dice everything quickly and evenly. This is the one I use.
3. Nope, I don't Recommend Swapping Ingredients Here's Why
I get it that sometimes you’re out of bell pepper, or celery isn’t your thing. But here’s the deal: onion, bell pepper, and celery ARE the holy trinity.
For example, swapping bell peppers for carrots? Now you’ve got mirepoix- the French version of a flavor base. Don’t get me wrong, mirepoix is amazing (it’s the backbone of soups and stews), but it’s not the base of Cajun cooking for making amazing dishes like gumbo, red beans and rice, and shrimp étouffée.
4. My Go-to Ratio: 1 Onion: 1 Bell pepper: and 3 Celery Stalks
Since onions and bell peppers vary in size, you should have more chopped onions than bell peppers.
Ingredient Notes
These 3 ingredients are simple, but they create deep, rich layers of flavor in Cajun and Creole cooking- that's the beauty of the holy trinity.
Let's discuss celery for a moment. If you don’t like the fibrous texture of celery? Try this:
Use the tender inner stalks (the pale green ones near the center). They’re softer and less stringy. I recommend cutting off the very top and the white portion at the bottom of the celery stalks- it has the toughest fibers. Using a sharp knife to dice your celery can help eliminate the stringy texture. It really makes a big difference.
See recipe card for quantities.
How to Store Properly So It Last
If you’re anything like me, some nights you just want to get dinner going ASAP which is why prepping the holy trinity ahead of time saves you time. You can dice everything in advance and store it in an airtight glass container to keep it fresh.
But here’s the key: moisture control.
Pro Tip: Place a clean paper towel on top before sealing it with the lid. This helps absorb excess moisture, keeping your onions, bell peppers, and celery crisp and ready to use. Swap out the paper towels every other day, and your holy trinity will last a little over a week in the fridge.
Prepping ahead means you’re always one step closer to whipping up a quick, flavor-packed dish without the extra chopping.
By using the right ratio, choosing the best peppers, and storing it properly, you’ll always have a flavor base ready to go.
📖 Recipe
5-Minute Holy Trinity Hack That Saves You Time All Week
Equipment
- Vegetable chopper optional
- Chef's knife
- Cutting board
Ingredients
- 1 onion (yellow or white)
- 1 bell pepper (green is classic, but feel free to mix in red, orange, or yellow (depending on recipe))
- 3 stalks celery (remove the fibrous ends and the very top of each celery stalk for less stringiness)
Instructions
- Thoroughly wash your bell pepper and celery and pat dry with paper towels. Remove the outer skin of the onion and discard.
- Use a sharp knife to make chopping easier and to reduce the fibrous texture of celery. Make sure your onion, bell pepper, and celery are cut the same size. A vegetable chopper works great if you want fast, uniform pieces.
- Aim for a ¼-inch dice- small enough to soften and release flavor, but big enough to hold up in slow-cooked dishes. Avoid uneven cuts (if the pieces are too big, they won’t soften properly; too small, they’ll disappear into the dish.
- Place the diced vegetables in an airtight glass container. Layer a clean paper towel on top to absorb moisture. Swap out the paper towel every other day this keeps it fresh for over a week in the fridge.
Notes
- Don’t Be Afraid to Mix Up Your Bell Peppers
2. Chop Evenly (Not Too Big, Not Too Small)
3. Nope, I don't Recommend Swapping Ingredients Here's Why
4. My Go-to Ratio: 1 Onion: 1 Bell pepper: and 3–4 Celery stalks
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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