Many New Orleans’ dishes use what is commonly referred to as the holy trinity, which is equal parts bell pepper, onion and celery, finely chopped.
If you want a blonder roux, you might cook the holy trinity first and then make the roux with the holy trinity already in the pan to avoid the risk of burning your roux. But for this gumbo, Ian adds the holy trinity after he’s got the roux the color he wants. Traditionally, green bell pepper is most often used, but we’ve used orange and yellow pepper, to add color.
So, there you have it. The key pieces of a gumbo: the stock, the roux and the holy trinity.
Tomorrow, we’ll put them all together…