New Orleans cooking style is characterized by two distinct styles: CAJUN and CREOLE. CAJUN cuisine is a rustic, rural style of cooking that originated with the Acadian people who were exiled from Canada in the 18th century and settled in Louisiana. It is heavily influenced by French, Spanish, and West African flavors and ingredients. CREOLE cuisine is a more refined style of cooking that developed in the city of New Orleans. It is a combination of French, Spanish, African, and Native American influences. Both CAJUN and CREOLE cuisines are popular in New Orleans and throughout the Gulf Coast region.