Louisiana Creole cuisine
However, Louisiana Creole cuisine tends to diverge from the original ideas brought to the region in ingredients: profiteroles, for example, use a near identical choux pastry to that which is found in modern Paris but often use vanilla or chocolate ice cream rather than custard as the filling, pralines nearly always use pecan and not almonds, and bananas foster came about when New Orleans was a key port for the import of bananas from the Caribbean Sea.