Did a little Cajun cooking today. The wife doesn't do bell peppers so the "trinity" was celery, purple onion, a red jalapeno and some tomatillo. Steeped shrimp shells in turkey stock for an hr and a half then used that to make grits. Both of those were 85 C. The fish is a red perch with cajun spices, 55 C for 30 min.
Sorry for lack of plating pics.
