South Louisiana is a whole mess of different food. We have the “traditional Southern” influences of fried chicken and BBQ (although the BBQ down here is spotty at best). We also have the Cajun and Creole schools of cooking.
Then we have the Creole and Cajun cuisines, which are very different and don’t let Food Network tell you otherwise. To oversimplify a rather complicated distinction, Creole is based on the conglomeration of French, Spanish, Caribbean, African, and Native American dishes that occurred in New Orleans. Red beans and rice is probably the most recognizable dish of this style of cooking. Also poboys, especially the fried seafood variety.
Cajun is specifically the cuisine created by the Acadian people that were deported from Canada to southwest Louisiana. Lafayette is the seat of Cajun country. Due to their ancestry, Cajun dishes have a much heavier French influence than their Creole counterparts. Cajun specialties include jambalaya, gumbo, boudin (sausage stuffed with seasoned rice), etouffee (roux based stew usually made with shrimp or crawfish) and maque choux (a corn based side dish). Cajun cuisine also features food events as social gatherings such as crawfish boils and cochon de lait (whole roasted piglet either cooked on a spit or in an underground oven).
There are Cajun and Creole versions of popular dishes like jambalaya and gumbo, but I don’t think tomatoes belong in gumbo so the Creole version is rarely served.
Also we gave the world Popeye’s so you’re welcome.