Funny you should ask because the November issue of Saveur featured a boudin stuffed turkey breast roulade (as in rolled up). I'm preparing one myself later today. Lousiana boudin is mixture of pork meat, pork liver and rice. Since I couldn't find real boudin locally I'm grinding it myself. I'd like to dispell the myth that "cajun" food is really hot. It doesn't have to be. It's get's some kick from cayenne and Tabasco (or Crystal) hot sauce but it's not supposed to set your nether parts on fire. New Orleans style cooking---as in Creole for the most part--- is high on flavor but not smokin'.

Do you already have the cajun spices? If you have the pre-packaged kind (like Tony Chacere's or Emeril's), just rub some oil over the breast and sprinkle the seasoning liberally and rub it all around. Don't add salt--the mixtures are very salty. If you're making your own mixture, you'll need salt, pepper, cayenne, onion powder, dried oregano, thyme, paprika...you can find a bunch of recipes for proportions on the web. Roast the turkey breast on a bed of sliced onions, bell pepper and celery (the holy trinity), and sprinkle a little Worcestershire sauce over the vegetables. You can use that base to make your gravy as well.
See http://www.food52.com/recipes/7493_barbara_harrys_excellent_turkey_gravy