I've never been to New Orleans, so I can't really say that I've had authentic Creole food. I did, however, have some really delicious Cajun food at a Cajun restaurant in Lexintgon, Kentucky. Since it's even more difficult to find Cajun food in Philadelphia or Pittsburgh, I had to figure out how to make this on my own.
I finally found a recipe that sounded really close to what I had in KY.
I followed this recipe, pretty much exactly, except I added frozen okra near the end and I omitted a cup of chicken broth because I like this served on top of rice instead of with the rice mixed in. I used chicken, shrimp, and andouille as the meats.