In culinary jargon, which term is often referred to as 'mirepoix'?

In Louisiana Creole cuisine we use celery, onion, and bell pepper and it's called the "trinity".

Laudy Miss Claudy, the mix mentioned in the explanatory text - 2 parts onion, 1 part each of carrot and celery- is called 'trinità' in Italian, too..

rinnypink, I've never heard that before. I always did wonder why in French cuisine, they used the carrot yet in Creole, they replaced it with Bell peppers. Thanks for finally giving me the answer.