Here is the thing about cajun... everybody is doing it these days, but very few are doing it right. I lived in cajun country for ten years, and learned about cajun food from real cajun mamas and maw maws.
Real cajun is simple, yet so many cooks outside of cajun country don't understand it. People assume it is just a bunch of hot spices. It's not.
Cajun seasoning is a flavor profile that is hard to explain. Yes, it has heat, but it is not "in your face" heat. It creeps up on you. It doesn't make your mouth burn, but it does make your neck sweat. Real cajun food is very earthy, and very full of flavor. It is comfort food invented by poor people living in the lowlands of Southwest Louisiana.
It is not the same as Creole food, which comes from just East of cajun country. They share a lot of seasonings, but some ingredients and the taste are different.
https://www.youtube.com/watch?v=94VaS-riPjw
I lived in cajun country, so I know more about that food than Creole food. I like both, but am more nostalgic for cajun food.
If you don't like cajun, you have probably never actually had real cajun, because real cajun is so hard to find outside of cajun country.
If you like face melting spices, and that's what cajun means to you, then you haven't had real cajun.
CD