The term 'Creole Staple' refers to a combination of three ingredients commonly used in Creole cuisine: RICE, CELERY, and OKRA. RICE is a grain that is widely used in many cultures around the world and is a staple in Creole cooking. CELERY is a vegetable with a crunchy texture and a mild flavor, and is often used as a base for soups and stews. OKRA is a vegetable with a slimy texture when cooked, and is often used in gumbo and other Creole dishes. Together, these three ingredients form the basis of many Creole dishes.