Ingredients
Equipment
Method
- Fry off the bacon in the dutch oven, medium high, ~10 minutes, remove / reserve
- Add trinity (onion, celery, bell pepper) and cook until onions are soft and translucent
- Add thyme, garlic black pepper, cayenne, stir until fragrant ~ 1 minute
- Add peas and stock to cover, bring to a boil, thence reduce heat to medium low and simmer until peas are tender.
- Serve over rice or cornbread.
Nutrition
Notes
One can replace the bacon with leftover ham, using olive oil to sautee the trinity.
Trinity, - From Wikipeida:
The holy trinity in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
Variants use garlic, parsley, or shallots in addition to the three trinity ingredients. The addition of garlic to the holy trinity is sometimes referred to as adding "the pope."
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically equal measures of the three ingredients or one part onions, one part green bell pepper, and one part celery.