Louisiana Holy Trinity (Freezer-Friendly Cajun Cooking Base)
This Louisiana holy trinity recipe preps onions, bell pepper, celery, and garlic in bulk and freezes flat so your Cajun cooking base is ready whenever gumbo, red beans, or étouffée calls for it.
Servings 17 cups
Ingredients
- 8 cups white or yellow onions roughly chopped
- 4 cups green bell peppers roughly chopped
- 4 cups celery roughly chopped
- 1 cup fresh minced garlic or to taste
Instructions
- Working one ingredient at a time, place the onions in a food processor. Use the pulse button to chop into small, evenly sized pieces. Do not run the food processor continuously. Transfer to a large mixing bowl.
- Repeat separately with the bell peppers, then the celery, transferring each to the bowl after chopping.
- Add the minced garlic and stir everything together until evenly combined.
- Divide the mixture among gallon-size freezer bags. Press into a thin, even layer, remove as much air as possible, and seal.
- Label the bags and freeze completely flat.
- To use: break off as much of the frozen mixture as needed and add directly to the pot. Sauté as directed in your recipe with no thawing required.
Notes
This recipe follows the traditional ratio of two parts onion to one part bell pepper to one part celery. Adjust quantities as needed while keeping the same ratio.