Creole cooking is a style of cooking that originated in Louisiana and is heavily influenced by French, Spanish, African, and Native American cultures. A staple of Creole cooking is OKRA, which is a four-letter vegetable that is often used in soups and stews. Another staple of Creole cooking is RICE, which is also a four-letter grain that is often served as a side dish or used to make dishes such as jambalaya.