Cajun or Creole, to most of us they are the same. But if you live in Lousianna I wouldn’t say that too loudly. The food from this region is the best I have ever eaten. I just love the whole experience. For sake of space, I will call both types of food Cajun (even though they aren’t the same). Food from this region and style teaches us about building a meal. Blasphemy, to say throw everything in a pot. Cajun food is layered, a foundation, then the sill, then on and on. Then you blend the flavors. When possible, if I provide a recipe I will try to give both variants.
The best descriptive differences between Acadian/Cajun and Creole I have found can be read here. Even though I am married to a Cajun.
The Holy Trinity is the lowest part of the foundation. It consists of onions, celery and peppers (generally green peppers). I add a fourth component at this stage, and that is garlic. And I will probably add more garlic to some other layer as I go.
You will see that I have a mix of onions and a mix of green, yellow, and red bell peppers. Why? Because that was what was in the pantry, and needed to used up. Cajun and Creole food is about using what is on hand, you should never create the same Gumbo or Jambalaya, where is the fun in that? The mix consists of 2 parts onion to 1 part peppers and 1 part celery.
I used to be in a hurry and throw all of the trinity components into a food processor and chop away. Wrong, bad cook. All of the components are thin cell structures full of water. Over chop it and when you cook the layers you will end up with mush. Instead, take the time and do a medium to coarse chop and take your time. I would post on YouTube showing my fancy knife work, including the fancy blood spurting. But it’s kind of gross.
I have many skillets, but nothing beats the even heat of cast iron when cooking the Trinity. Over medium heat first add your oil, I used ghee* then add the onions and garlic and cook till translucent, and then add the peppers. Cook for another 5 minutes and finally add the celery, then cook for another 5 minutes, all over a medium heat and stirring more than occasionally.
What I show here is enough Trinity for 4 dishes. You usually cook 1/2 cup onion and 3/4 of a cup each of the peppers and celery.
What I accomplished this evening was creating the foundation for future dinners. I see all kinds of recipes for Gumbo made now, red beans and rice in 1/2 hour. Don’t even go there, you just can not make Gumbo, Jambalaya etc. on the fly. But if you take a boring evening and cook up 4 freezer bags of Holy Trinity/ Then some other evening or rainy Saturday make your Rue and freeze. Finish it off by getting some pork shoulders to make your own andouille sausage (not that garlicky, smoked stuff you buy in the store), and you will have the making for some truly fine food that can be assembled in a very short time.
*Ghee is a form of clarified butter that removes the milk solids from the butter, taste like butter but has a much higher smoke point then whole butter has.