Nearly every cuisine has its own flavor base. In Louisiana, this technique has become doctrine. The Holy Trinity, a base of finely chopped and sautéed onion, celery, and green bell pepper, is the starting point for jambalaya, gumbo, and étouffée. So iconic have these dishes become that the Trinity manifests whenever Louisianans have migrated. In this episode, we find the Holy Trinity in Oakland, California—an unexpected hub for chefs with Louisiana roots. 

Sarah Holtz reported and produced this episode.


Music in this episode:
“On The Riverside,” by Lobo Loco
“One More Round,” by Crowander
“Douglass Stairs,” by Blue Dot Sessions
“Left for New Orleans,” by smallertide
“Speaker Joy,” by Blue Dot Sessions

Photo: TJ Robinson at the Gingerbread House in Oakland, CA (top) and early cookbook. Images courtesy of the African American Museum & Library at Oakland.



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