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.
When the Haitian Revolution concluded and the First Empire of Haiti was established in 1804, a large number of refugees from the revolution, including both whites and free people of color (affranchis or gens de couleur libres), migrated to New Orleans, often accompanied by African slaves, which significantly increased the city's population. They also introduced distinctive Haitian dishes such as red beans and rice and mirliton (or chayote; a pear-shaped vegetable) to the Louisiana Creole cuisine.