Hank Williams, Jambalaya

CCR recorded this a few decades later but this remains my favorite. Of course it now has me thinking about Cajun cooking so I'm dreaming of jambalaya and now trying to figure out how to get my hands on some Louisiana andouille sausage. It's different here and not spicy. The French generally do not like spicy and I adore spicy. When I cook hot food the guests tend to be fuzzy foreigners like myself or else the meal gets pushed around on the plate and they drink a lot of water to cool off. Anyone out there have any idea how Cajun food evolved? It doesn't resemble anything that I'm aware of in France so it would be interesting to learn about that process.