The primary ingredient in Creole cuisine is typically a combination of spices and fresh ingredients, with an emphasis on vegetables like bell peppers, onions, and celery, known as the "holy trinity." This cuisine reflects a fusion of French, Spanish, African, and Native American influences, resulting in a rich and flavorful culinary tradition. Proteins such as shrimp, sausage, and chicken are common, often cooked in dishes like gumbo or jambalaya. The use of tomatoes, garlic, and a variety of seasonings, including cayenne pepper, enhances the bold flavors associated with Creole food, making it distinct and beloved in the Gulf Coast region, especially Louisiana.