There are some contributions from Native Americans as well. It is vaguely similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs.
Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the pre-Civil War Creoles
Some samples of main dishes include:
Crawfish Étouffée
Jambalaya
Shrimp Alfredeaux
Crawfish Fettuccine
Pompano en Papillote
Red Beans and Rice
Shrimp Creole
Chicken Creole
Trout Meuniere
Sauce Piquante
Stuffed Bell Peppers
Blackened Salmon
Mirliton
Creole Baked Chicken
Shrimp Bisque
Quiche