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For practical purposes, Louisiana Creole food is virtually identical to Louisiana Cajun food. It doesn't make use of any weird spices that no white person would ever use. The Cajun trinity of onions, bell peppers, and celery is very similar to the classic French mirepoix (onions, celery, and carrots) and Spanish sofrito (onions, bell peppers, and tomatoes). Cajun and Creole cuisine both use garlic, thyme, oregano, paprika, and basil leaves, all of which are very common seasoning agents in Mediterranean cuisines. Rice, a staple of all Southern home cooking, is also commonly eaten in much of Southern Europe.
Keep in mind that it is very carbohydrate-heavy, so you might want to mix it up with some fiber-heavy vegetables on the side to avoid constipation, but otherwise it's not really anything that a white European's stomach wouldn't be able to stand. In fact, Hungarian cuisine has dishes that are much spicier, thicker, and greasier than anything in Southern cooking.
