The influences of classical and regional French, Spanish, German and Italian cooking are readily apparent in Creole cuisine. The terminologies, precepts, sauces and major dishes were carried over, some with more evolution than others, and provided a solid foundation for Creole cooking. Bouillabaisse is a soup that came from the Provence region of France in and around Marseilles. This dish is integral to the history of Creole food because of the part it played in the creation of gumbo. The Spanish, who actually played host to this new adventure, gave Creole food its spice, many great cooks and paella, which was the forefather of Louisiana's jambalaya.
Paella is the internationally famous Spanish rice dish made with vegetables, meats and sausages.
On the coastline, seafoods were often substituted for meats. Jambalaya has variations as well, according to the local ingredients available at different times of the year. The Germans who arrived in Louisiana in 1725 were knowledgeable in all forms of charcuterie and helped establish the boucherie and fine sausage making in South Louisiana. They brought with them not only pigs, but chicken and cattle as well. A good steady supply of milk and butter was seldom available in South Louisiana prior to the arrival of the Germans.