Bluedogz has it right, for the most part. Both Creole and Cajun cuisine are pretty much a mix of French, Spanish, and African food traditions adapted to the raw ingredients available in Bayou country. Creole tends to be a more refined rendition as it developed out of the Haute or finer cuisines of the the well-to-do while cajun has it's basis in peasant cuisine, especially that of the Acadians, who lived, for the most part in the bayous while the Creole came from "city folk".
Some of the more popular (and well known) dishes from these 2 cuisines are:
Shrimp Etouffee (sp?)
Blackened Redfish (a relatively new phenomon)
Po'Boys (sub sandwiches)
Oysters Rockafeller (yes, created in New Orleans)
Just to name a few. Some of the foods associated with New Orleans, Bayou Country, Creole and Cajun cuisine are:
Peppers (sweet and hot)
Tasso (a spicy ham)
Boudin (another sausage)
The list can go on and on.