When the Haitian Revolution ended and the First Empire of Haiti was established in 1804, thousands of refugees from the revolution, both whites and free people of color (affranchis or gens de couleur libres), fled to New Orleans, often bringing African slaves with them, doubling the city's population. They also introduced such Haitian specialties as red beans and rice and mirliton (or chayote; a pear-shaped vegetable) to the Louisiana Creole cuisine.
Upon the conclusion of the Haitian Revolution in 1804, the First Empire of Haiti was established, prompting thousands of refugees – including both white and free people of color – to flee to New Orleans. These migrants brought African slaves with them, doubling the city's population. As a result, they introduced unique Creole dishes like red beans and rice and mirliton to the local cuisine.