The problem comes in when folks mix up creole and cajun seasonings. They are very different traditions even though both come from Louisiana. The creole tradition of New Orleans goes back to the old slave cooks who were taught to cook in the French style but worked their own magic on it. But yes, as a rub it would be a mixture of dried herbs and spices the creole style being less spicy. The cajuns (Acadians) out on the bayou tend to crank it up.

The spice blend changes between recipes, but generally contains paprika, cayenne, black pepper, salt, garlic powder, and onion powder. Sometimes there are other dried herbs in it, chili powders, etc.
Epicurious has a recipe: http://www.epicurious.com/recipes/food/views/Creole-Seasoning-104679

There's a recipe for creole seasoning included here:
http://www.food52.com/recipes/12737_mondays_red_beans_and_rice_salad