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2. In Cajun cooking what is the “Holy Trinity” of vegetables?

In Cajun and Creole cooking onions, bell peppers, and celery are the base for many sauces and soups.

In Cajun and Creole cooking onions, bell peppers, and celery are the base for many sauces and soups.

In Cajun and Creole cooking onions, bell peppers, and celery are the base for many sauces and soups.

In Cajun and Creole cooking onions, bell peppers, and celery are the base for many sauces and soups.

Ann Hermes/The Christian Science Monitor
(Read caption)

Onions, bell peppers, and celery

 

Onions, bell peppers, and tomatoes

 

Onions, potatoes, and carrots

 

Onions, garlic, and shallots

 
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