Cajun and Creole cuisines in Louisiana have been influenced by a blend of cultures, including French, Spanish, African, Native American, and Caribbean. The Acadians (French settlers) who became the Cajuns brought their culinary traditions to Louisiana. They incorporated local ingredients like rice into their dishes. Creole cuisine developed in New Orleans with influences from French, Spanish, African, and Caribbean cooking styles. The use of spices like cayenne pepper and herbs like thyme reflects these diverse cultural influences.