The good news about Cajun and Creole cooking--the love their meat and their veggies. The bad news--they love to fry everything, drown everything in gravy, and serve everything with a heaping portion of rice. The other good news--in Louisiana just about everything that walks, swims, slithers, flies or crawls is meat. So you can get venison, gator or frog legs pretty easily, and if you really wanted to look, I'm sure you could get possum, nutria, and other critters.
Seriously, as tempting as all the gumbos and jambalayas and dirty rice and deep fried everything is, there is no shortage of fat and protein in Louisiana cooking, the good kind even. So just eats mounds of crawfish with butter and oysters and shrimp, sausage (maybe skip the boudain b/c it has rice in it), catfish, crab, duck, pork rinds, turtle, oxtail, and some heaping sides of collards and okra and you ought to be fine. The problem with Louisiana cooking and Southern cooking in general is not wanting for fat and protein, but being both high fat AND high carb at the same time. Those people can eat. Then again, they're, in general, among the fattest, most metabolically disordered populations around.
But enjoy your time there...and personally I wouldn't sweat a Po'Boy or a little bite of gumbo, and maybe even just one gut bomb of a beignet with a cafe au lait. I think even paleolithic folks cheated for a special occasion (admittedly, it was probably on a larva ridden honey comb and some fermenting fruit).