Indeed, Louisiana is where most hot and spicey stuff came into American cuisine. Heavy spicing was a good way to preserve food, and disguise potential rancidness.
As people moved further west, they were introduced to the "southwest" flavors of Mexico, and Central American use of the jalapeno and habanero chili peppers.
Early Scottish settlers brought with them the method of spicing and curing foods by burying in the ground.
My local Chuy's bar/restaurant has six or seven sauces for their salsa bar. And on request, will make up the most killer, smokingest sauce that will make you cry.
In contrast, India's range of hot spice is not agreeable, or palatable to me personally, but none the less very powerfull.
I am partial to mustards, {not the bland yellow slop}
and will put it on most anything.
"Impatience will reward you with dissatisfaction" RMS Cosmics'97