The Louisiana profile comes in two primary manifestations.  Cajun reflects the rural flavor profile using all parts of the animal.  Creole represents the aristocracy so it has a more European influence to it with a French flair.  Both have a smoked paprika base which add adds a sweet smokiness.  Of the two, the creole has more heat to it in addition to a molasses heavy brown sugar intended for blackening.    I am planning to do small batches of Creole without sugar for those who just want a seasoning rather than a blackening mix.