Cajun cooking, like any other, is subject to the same "safe preparation" rules. Like most people I can't remember off the top of my head the safe "done" temperatures of everything I cook. With that in mind I gathered up the info that's important and consolidated it here for easy reference. No one wants to get sick from food and cooking temps are one factor that promotes safe food. 

All temperatures should be taken with a Meat Thermometer at the center of the thickest part.

Beef & Pork

Medium Rare 145°F
Medium 160°F
Well Done 170°F
Ground Meats 160°F. (71.1 C) for 15 continuous seconds

Poultry (Chicken, turkey and duck)

180°F

Note: Raw dressing should never be cooked in the meat when doing a stuffing. Always cook the dressing fully, then stuff the meat with it.

Here is the Government web site for food safety. It has a ton of information. Click Here...

Be smart, cook wisely!