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 red beans and rice. The cuisine often features techniques like slow cooking and the use of the "holy trinity" of vegetables: onions, bell peppers, and celery. Creole cuisine is known for its vibrant flavors and is an essential part of Louisiana's cultural heritage, reflecting the region's history and diversity.