The Holy Trinity of Cajun Cooking
Seasoning is an integral part of Southern Louisiana’s Cajun cooking. Almost every dish begins with a vegetable seasoning base of onion, celery and bell pepper, named by predominantly Catholic Cajuns after the “Holy Trinity” as a sign of its importance in Cajun cuisine.
Garlic and other spices are never far behind in the mix. In this sweet, spicy and rustic Cajun-style Bayou Barbecue, I take a few liberties and create a seasoning base that is an enticing blend of sweet onions, red or green bell peppers and garlic. The smoky Andouille sausage and Louisiana hot sauce take center stage in this versatile barbecue that can be served as an appetizer with crusty French Bread, side dish or main course served over pasta or in a warm panino.
For a prettier presentation, you can skewer the sliced sausage and vegetables before or after grilling, but personally I prefer to skip the effort and just enjoy the spicy caramelized taste straight out of the grilling foil.
Suggested Wine Pairings
This sweet and spicy dish begs for a bright wine with enough fruit and spice to stand up to it and acidity to help cut through the richness of the Andouille sausage. If you like reds, look for one with intense berry fruit and peppery notes, like a Zinfandel or Syrah from California. Ironically enough, there is an Australian Grenache-Syrah-Mourvèdre blend that is called the Holy Trinity and happens to pair wonderfully with this dish. For white wine lovers, try a crisp and refreshing Sauvignon Blanc or an off-dry Riesling or Chenin Blanc to help tame the heat.