If you aren't from Louisiana, you might mistakenly think that Creole and Cajun are the same thing. The Creole cuisine actually came from the rich French plantation owners who farmed in Louisiana before it was sold to the United States. Creole dishes typically contained more expensive ingredients than the Cajuns could afford. This led to a slightly more refined cuisine -- instead of an oyster stew, you got Oysters Rockefeller. The roots of Creole are in French ingredients and technique, combined with Spanish, African and Caribbean influences. Green peppers, onion and celery are the hallmarks of Creole "Holy Trinity," which is another obvious French influence. French cooking is known for using earthy, simple ingredients coupled with flawless technique and preparation.