Picked up some Sweet Peppers, Celery and Sweet Own-yawn yesterday so I could fix a required ingredient (s) for most Creole or Cajun dishes I try and render out. I prefer using the hand chopper (ouch) rather than the Electric one and it will take it's toll on my old hands and wrists but will be worth it.
"Ended up with 5 heaping cups and now for that pkg of Gator meat in the Freeze"
Preparing some "Trinity" for Future Creole/Cajun Cooks
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Preparing some "Trinity" for Future Creole/Cajun Cooks
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
I'm far too lazy to go to that much trouble.
I just buy the frozen mix below at Kroger. It's in my preferred ratio and reasonable.
https://pictsweetfarms.com/product/seas ... bag/96911/
I just buy the frozen mix below at Kroger. It's in my preferred ratio and reasonable.
https://pictsweetfarms.com/product/seas ... bag/96911/
Joe
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
Thanks for the recipe showing proportions OldUsedParts! Of course I'm sure those can be adjusted for individual tastes.
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
Cool! But is that a red pepper? Is that allowed?
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
Coonass Holy Trinity is green bell pepper, Celery and onion.
The garlic is the pope that blesses it
Years ago pre-Harvey I would cook a huge shrimp and crab gumbo for fourth of July at my best friends beach cabin. It was a process and I would prepare all my vegetables the day before and bag them. It sure cut down on time when I got to the cabin.
The garlic is the pope that blesses it
Years ago pre-Harvey I would cook a huge shrimp and crab gumbo for fourth of July at my best friends beach cabin. It was a process and I would prepare all my vegetables the day before and bag them. It sure cut down on time when I got to the cabin.
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
I always double up on the onion, because, just because. And I would put the veggies in a vacuum seal bag instead of a baggie to make sure the veggies don't get frostbit
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
Thanks Gents - - - I must admit that I have been known to stump my toe on the Own-Yawn most of the time. BTW, the recipe is from my very very old Tony Chachere's Cajun Cookbook and the peppers are the small mixed multi-colored sweet peppers. 10-4 on vacum bags but I hope to use these very soon - - - if my Grandaughter finds them the next time she's here then I may end up making some unexpected additional batches sooner that planned.
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
It's interesting to me because my experience with freezing sliced and chopped bell peppers in zipper style bags as a young man were LTD results in terms of texture, so I've never pursued that since. I guess for these uses that's not an issue.
I saw red pepper pieces in the commercial frozen mix package too, as Kevin says not for the purist but I like bright colors when I work with sweet peppers. I use those small multicolor packages of sweet peppers when I make my SBT's - Sub-Atomic Buffalo Turds, no bite like using jalapeños produce. Our friends & neighbors in North Ohio mostly preferred SBT's to ABT's and some started making SBT's themselves.
I saw red pepper pieces in the commercial frozen mix package too, as Kevin says not for the purist but I like bright colors when I work with sweet peppers. I use those small multicolor packages of sweet peppers when I make my SBT's - Sub-Atomic Buffalo Turds, no bite like using jalapeños produce. Our friends & neighbors in North Ohio mostly preferred SBT's to ABT's and some started making SBT's themselves.
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
Anaheim Peppers would work well with THE SBT also, if you didn't mind one SBT equaling the quantity of 2 ABTs
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
OldUsedParts wrote:Anaheim Peppers would work well with THE SBT also, if you didn't mind one SBT equaling the quantity of 2 ABTs
Alien BBQ on TSR made something like that, I don't remember the exact peppers used might've been Anaheim or Hatch or ???, he dubbed them "Alien Anal Probes".
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Re: Preparing some "Trinity" for Future Creole/Cajun Cooks
I really like the flavor, size and workability of the Anaheims, even tho Hatch are great, they are very Seasonal for some folks like us. AAP
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