Louisiana cuisine style is a combination of two distinct styles, CAJUN and CREOLE. CAJUN cuisine is a style of cooking that originated with the Acadian people who were exiled from Canada in the 18th century and settled in the Louisiana area. It is characterized by its use of spices, such as cayenne pepper, paprika, and garlic, and its reliance on local ingredients like seafood, rice, and vegetables. CREOLE cuisine is a style of cooking that developed in the French colonies of the Caribbean and was brought to Louisiana by settlers from Haiti and other parts of the Caribbean. It is characterized by its use of tomatoes, peppers, and onions, as well as its use of spices like oregano, thyme, and bay leaves. Both CAJUN and CREOLE cuisines are popular in Louisiana and have become an integral part of the state's culture.