Basic Vegetable Mix
Louisiana's Original Creole Seafood Recipes, by Tony Chachere, c. 1982, page 3
About 3 cups, about a pound
- 150 g finely chopped onion (1 cup)
- 50 g finely chopped bell pepper (1/3 cup)
- 160 g finely chopped celery (1.25 cups)
- 1 t minced garlic (about 1 large clove)
Chop fine or run though a meat grinder or blender or food processor.
You can make large amounts and store in the freezer in zip top bags. (This mixture is the basis for all Cajun and Creole cooking).