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In Cajun cooking, the foundation of flavor is known as the "Holy Trinity"—onion, bell pepper, and celery. For this dish, white onions add the most robust flavor, red or yellow can be used based on preference. The classic green bell pepper is chosen, with optional jalapeño pieces for an extra kick. Celery used includes both stalks and leafy tops, the latter adding more depth to the broth.
The Garlic and Prep Work
Garlic is the aromatic queen in this dish. Using a garlic press makes quick work of prepping, ensuring no time is wasted once simmering begins. Alongside, prepping the sausage—preferably smoked andouille—ensures it's ready to render out its rich, smoky fat that forms the cornerstone of the gumbo's flavor base.