Cajun cuisine and creole cuisine have some distinct similarities and differences. Both cuisines are found in and around New Orleans and Louisiana. They also both use file powder, a powder made from the leaves of the sassafras tree and the holy trinity, a trio of onion, bell pepper and celery in recipes. However, that's where the similarities end. Cajun cooking tends to be a more robust, down home style of cooking that reflects the influence of Southern cuisines combined with its French influences. It commonly starts with a dark roux and relies heavily on animal fat and spices. Creole dishes tend to be slightly more refined and rustic at the same time. Cream, butter and tomatoes are ingredients commonly found in creole recipes.