Creole cooking is a unique culinary tradition that originated in Louisiana, blending influences from various cultures, including French, Spanish, African, and Native American. This vibrant cuisine is characterized by its use of bold flavors, fresh ingredients, and a variety of cooking techniques. Common dishes include gumbo, jambalaya, and red beans and rice, often featuring seafood, meats, and vegetables. The use of the "holy trinity"—onions, bell peppers, and celery—is a hallmark of Creole cooking, providing a flavorful base for many recipes. Spices and herbs play a crucial role, with Cajun seasoning frequently used to enhance the dishes. Overall, Creole cooking reflects the rich cultural heritage of Louisiana.