Which of the following makes up the "Flavor Trinity" in Cajun cooking?

The "Flavor Trinity" in Cajun cooking is comprised of onion, bell pepper, and celery. This trio of ingredients is foundational in many Louisiana dishes, creating a base flavor that contributes to the overall complexity and depth of the cuisine. The combination of these vegetables provides a natural sweetness and adds layers of flavor to soups, stews, and various other Cajun dishes. This flavor base is often referred to as a "sofrito" or "mirepoix" in other cooking traditions, but in Cajun and Creole cooking, this specific combination is essential for capturing the authentic taste of the region's culinary heritage.

Other combinations mentioned in the options correspond to different cuisines or flavor profiles but do not fulfill the significance of the "Flavor Trinity" in Cajun cooking. The unique characteristics of onion, bell pepper, and celery make it a quintessential trio that is recognized and celebrated in the preparation of traditional dishes like gumbo and jambalaya.