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.
*Pro-tip*- you want to dry the food item you are attempting to blacken as dry as possible as the water will vaporize when it hits the hot pan and push away the desired crust.