Louisiana Creole cuisine
When the Haitian Revolution ended and the First Empire of Haiti was established in 1804, thousands of refugees from the revolution, both whites and free people of color (affranchis or gens de couleur libres), fled to New Orleans, often bringing African slaves with them, doubling the city's population They also introduced such Haitian specialties as the red beans and rice and Chayote (or called chayote; a pear-shaped vegetable) to the Louisiana Creole cuisine.