Creole cuisine is a flavorful culinary tradition that originated in Louisiana, blending influences from French, Spanish, African, and Native American cultures. It is characterized by its use of local ingredients, such as seafood, rice, and spices, creating rich and diverse dishes. Popular examples include gumbo, jambalaya, and etouffee. The cuisine often features a combination of techniques and flavors, showcasing the region's history and cultural melting pot. Creole cooking emphasizes the importance of seasoning and often incorporates the "holy trinity" of onions, bell peppers, and celery as a base for many recipes, enhancing the depth of flavor in each dish.