Bayou cuisine is a type of cooking that originated in the Louisiana bayou region. It is a combination of CREOLE and CAJUN cooking styles, both of which have their roots in French and African influences. CREOLE cuisine is characterized by its use of tomatoes, onions, garlic, peppers, and other spices, while CAJUN cuisine is known for its use of smoked meats, seafood, and rice. Both styles of cooking are popular in the bayou region and are often combined to create unique dishes.