The Louisiana variety (which means, among things, no actual grilling) from a Saveur recipe. Threw in some green peppers -- a suitably cajun-esque addition. The top lighting in the kitchen makes this puppy look pretty glisten-y and unappetizing, eh?
The flavor of the sauce wasn't strong enough. And I put it over grits... I'm gonna go with the traditional french baguette as the side next time. Will post any recipe mods if they come in the future.