Creole cookery reflects the full-flavored combination of the best of French, Spanish and African cuisines. Its style, with an emphasis on butter and cream, is more sophisticated than Cajun cooking (which uses prodigious amounts of pork fat). Another difference between the two cuisines is that Creole uses more tomatoes and the Cajuns more spices. Both cuisines rely on the 'culinary holy trinity' of chopped green peppers, onions and celery, and make generous use of filé powder. Probably the most famous dish of Creole heritage is ; however, the Cajuns also make gumbos.