New Orleans cuisine grew from centuries of influences—Indigenous, African, French, Spanish, and Caribbean—mingling along the Gulf. Over time, these traditions shaped two broad styles: Cajun, known for rustic, countryside fare, and Creole, associated with city kitchens and refined technique. Together they created a distinct culinary identity celebrated for deep roux, aromatic trinity (onion, celery, bell pepper), and generous spice—food made for sharing, storytelling, and neighborhood life.