re: Non-Louisiana restaurant’s recipes for Louisiana food.

This is I guess what confuses me. If I was a chef, I would look up and make the recipe at least close to what it’s supposed to be. Maybe throw my own twist on it which is fine. Or I would just call it something else. Why do they basically change the entire dish yet keep the same name. It would be like me calling something a lasagna but using brown gravy and shredded pork in it.