Gumbo Flavor of the Month Series: The Cajun/Creole Trinity

The Cajun/ Creole Trinity

As we continue on our  road to the Gumbo Pot we are now leading up to the heart of it all. Every culture has its own melange of herbs, spices or vegetables that gives it a taste all its own to claim. This is an identifiable,unique blueprint that will distinguish one flavor from another..
 This blueprint lets each taste bud  know whether its Asian food, Latin, African  or American food I'm eating today. With that being said , the trinity or sometimes dubbed the Holy Trinity is likewise used for Cajun/Creole cooking.  The onions, green pepper, and celery  whether roughly chopped or merely a fine mince, is the soul of Cajun/Creole cooking.

Cajun cooking has a history of its own, although both are renowned throughout Louisiana.Cajun style is a low-country ,rustic style.Locally available ingredients were and still commonly used . A roux is used also.

Creole cooking is a refined ,more structured style and is called city cooking. Therefore a larger variety of choice ingredients are used. You can taste the difference between an Cajun and Creole Gumbo. It's a matter of preference, for instance if we compare Cantonese style Chinese food vs. Szechuan or Mandarin its all about location,location, location.
The Creoles have a its own similar and contrasting history too. Both cultures are tied to French descendants settling in Southern Louisiana ,but the Creoles are a mix of French, African, and Spanish in which accounts for the distinction in the seasonings as well.

Bay Leaves,Thyme and Majoram

One last important combo we must not omit. These herbs and spices are not inclusive in the trinity, but are just as equally important. Notice the garlic cloves above with the veggies, and bay leaves thyme and majoram. I would say 90% of the time will be added.


We are almost ready to get our Gumbo pots to a rolling boil now. Thanksgiving is next up ,we won't let Gumbo steal the thunder from Turkey day! By the time Christmas menu planning comes around we will be well informed and equipped to make the best pot of gumbo there is.
Follow my next post, right on up to the recipe. Until next posting ,enjoy.