New Orleans cuisine is a unique blend of CAJUN and CREOLE flavors. CAJUN cuisine is a style of cooking that originated in the Acadiana region of Louisiana, which is heavily influenced by French, Spanish, and West African cultures. It typically involves one-pot dishes with lots of spices and herbs. CREOLE cuisine is a style of cooking that originated in New Orleans and is a mix of French, Spanish, African, and Native American influences. It is known for its rich sauces and use of seafood. Both CAJUN and CREOLE cuisines are staples of New Orleans cuisine.