I'm originally from Louisiana. I have yet to encounter a place with better food, I lost 20 lbs. when I moved away. However outside of Louisiana, Cajun food simply mean pour Cayenne pepper on it. There is a whole lot more to Cajun (or Creole, which is different) cooking than heat. Generally the heat level should be enough to feel but not enough to overpower the the other spices. This level varies from person to person depending on how much spicy food they typically eat. I've met a cook from Commander's Palace in New Orleans once and he admitted to spicing differently based on where he thought someone was from.