The Cajun holy trinity of cooking consists of three vegetables: onions, bell peppers, and celery. This aromatic combination forms the base for many Cajun and Creole dishes, providing a flavor foundation and adding depth to the overall taste. The holy trinity is similar to the mirepoix used in French cuisine, which consists of onions, carrots, and celery. However, in Cajun cooking, the bell peppers replace the carrots, reflecting the regional influence and flavor profile of the cuisine. The holy trinity is commonly used in dishes such as gumbo, jambalaya, étouffée, and many other Cajun and Creole recipes.