Acajun trinity used in many louisiana creole and cajun dishes such as gumbo contains

Chopped green peppers, onion and celery

Explanation:

Creole and Cajun Cuisine is robust, country-style food found throughout Louisiana, in the southern United States. An amazing combination of different spices. But before you talk about food, you need to go back in history and learn a little more about the acclaimed Cajun and Creole Culture that began in the 17th century, when settlers from western France, much of them farmers and fishermen, arrived in the Canadian region known today. like Nova Scotia - and surrounding areas that settled in southern Louisiana - and founded a colony named Acadia.

The main inheritance of this mixture of crops and their roots, is not an exaggeration, is in the food: Creole and Cajun Cuisine has as typical dishes jambalaya (shrimp with spicy sauce), gumbo (a type of okra stew), meat alligator, blackened fish (fried to the point of blackening on the outside) and various types of sausages.

The French influence is stronger, but the essence of Creole Cuisine is found in rich sauces made from ripe red tomatoes, herbs and the typical use of seafood caught in local waters. Both make use of the famous “holy trinity” which are: chopped green peppers, onions and celery, which translate into spicy and hot foods.

the ingredients listed on a label are listed by amount. the ingredient there is the most of is listed first and it trickles down to the ingredient there is the least of.