Basic Vegetable Mix
Source
Louisiana's Original Creole Seafood Recipes, by Tony Chachere, c. 1982, page 3
Yield
About 3 cups, about a pound
Prep info
30 min
Prep time
Not set
Cook time
30 minutes
Time required
30 minutes
Oven preheat
N/A
Type
Miscellaneous
Status
Tried
Tags
Ingredients
- 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)
Method
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).