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Holy trinity (cooking)

Holy trinity (cooking)

Flavor base used extensively in Cajun cooking.

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  1. Mirepoix

    Flavour base made of vegetables.

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    Cooked vegetable foundation for cooking.

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    12%

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    Rice dish with meat and vegetables.

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    Louisianan stew.

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  6. Epis

    Paste used in Haitian cuisine.

    5.4%

  7. Cajun cuisine

    Franco-American food developed by the Cajun people.

    5.3%

  8. Acadians

    Descendants of French settlers in Acadia.

    3.8%

  9. Louisiana Creole cuisine

    American regional cuisine.

    3.2%

  10. Paul Prudhomme

    American chef (1940–2015).

    3.2%

Readers come from

Share of the 5,633 readers arriving from another article

  1. Mirepoix

    Flavour base made of vegetables.

    36%

  2. Gumbo

    Louisianan stew.

    28%

  3. Sofrito

    Cooked vegetable foundation for cooking.

    10%

  4. Cajun cuisine

    Franco-American food developed by the Cajun people.

    6.4%

  5. Jambalaya

    Rice dish with meat and vegetables.

    3.5%

  6. Celery

    Species of edible plant.

    2.3%

  7. Smothering (cooking)

    Cooking technique.

    1.7%

  8. Scallion

    Edible vegetable of various species in the genus Allium.

    1.7%

  9. Dirty rice

    Traditional Louisiana Creole rice dish.

    1.5%

  10. Tempering (spices)

    South Asian cooking technique.

    1.4%