Near Shreveport, Louisiana, there’s an enclave of Spanish among the cajun people. Their music is the jumpingest and their gumbo the hottest. Their fields are red with every kind of pepper including sweet red peppers. To top their fresh Gulf oysters, warm their version of tacos—fresh seafood, bits of chicken, frogs’ legs ensconced in biscuits—and sauce their crabcakes, they use their favorite spicy elements: garlic, bell pepper, and chilies. We first adapted this Shreveport-style sauce as a topping for our own barbecued oysters. We bought big ones from a Gulf oyster house. In time we craved the sauce on more foods. We added the pine nuts and cilantro and turned it into a taco topping fit for a Cajun King.