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aromatics, cajun, cajun trinity, community, crab, creole, dinner, entree, etouffee, Food, Foodie, Gourmet, holy trinity, Lesbian, Lesbians, love, relationships, seasoning, side dish, vegetable, vegetables
T & M have been battling strep throat for the last few days, as well as, went out of town to celebrate a very special person’s birthday. So, we wanted to come back strong with one of our favorite recipes: Etouffee (recipe tomorrow). Sometimes T thinks she should have been born in Louisiana with the amount that she loves Cajun and Creole food! This is a very simple dish to make and it will definitely please your guests/family.
For any Cajun dish, you have to know what the “Cajun Trinity” or “Holy Trinity” is, it is the base aromatic seasoning to any Cajun dish and usually consists of bell pepper, celery, and onion. We are all about the flavor and presentation, so we are giving it a slight twist (a common addition to the trinity) by adding; red bell pepper, garlic, and parsley.
Here is the recipe for a bulk Cajun Trinity, put what you don’t use in freezer bags and freeze it for future use. You will do so much chopping, it is better to do it in bulk.
Cajun Trinity
Ingredients:
1 Large Yellow Sweet Onion
1 Large Green Bell Pepper
1 Large Red Bell Pepper
6-8 Celery Stalks
5-6 Garlic Cloves
2 Handfuls of Fresh Parsley
Directions:
You will dice/mince all the ingredients. First, take the green bell pepper and remove the top, halve, and deseed.
Slice green pepper into strips and dice. Place in a large mixing bowl.
Next, do the same thing to the red pepper and place in same large mixing bowl.
Dice up celery stalks and place in the mixing bowl.
Mince garlic cloves and place in mixing bowl.
Dice the onion and place in the mixing bowl.
Finally, mince two handfuls of fresh parsley and add to the mixing bowl.
After all that chopping, you will be happy to have the bowl mostly full and done. Whew!
Now, mix that bowl up well and you have the Cajun Holy Trinity with a little twist. This will be the perfect base for our etouffee tomorrow. Yummy! You will only need two cups of holy trinity for our dish tomorrow, so freeze the rest and you won’t have to do all that chopping for awhile. I like to freeze it in individual bags with one cup of trinity in each, so I can just quickly take it out of the freezer and add it to any dish.
After all of that work (and admittedly a cut and band-aid break), I needed a cocktail. I made a classic Greyhound to accompany my etouffee. I also had a lot of help from our alcoholic cat, Meatball (The most spoiled girl in the whole world!). She is so her Momma’s daughter:
Tune in tomorrow for our favorite Cajun etouffee dish. You won’t regret it. Let us know in the comments what you think of this recipe or if there are any recipes that you would like us to review. You can email us at: two.lesbians.eating.out@gmail.com
Enjoy!
~ T & M