Smoked Bacon Wrapped Stuffed Jalapeno with Boudin & Shrimp

Chef P loves cooking on the pit. He is definitely an expert when it comes to smoking, grilling, frying, and eating of course! One of his most popular recipes is this one I am introducing to you today: Smoked Bacon Wrapped Stuffed Jalapeno with Boudin & Shrimp. Trust me, it is easier to make than it sounds.  


  • 7 extra-large, fresh jalapeno peppers (sliced in half lengthwise; scoop the inner ribs and seeds out so that it is hollow)
  • 14 jumbo size wild shrimp (peeled, deveined, butterflied)
  • 1 1/2 links of boudin (Chef’s choice: jalapeno boudin)
  • 1 package of thinly sliced bacon 
  •  What's Crackalackin All-Purpose Seasoning 

Assemble it:

  • season the shrimp with What's Crackalackin Seasoning sparingly (on one side only)
  • remove the boudin from the casing into a bowl 
  • scoop approximately 1 tablespoon of boudin onto each jalapeno shell, top with 1 shrimp, and wrap with 1 slice of bacon (use a toothpick to hold bacon in place if necessary)
  • repeat these steps until all the jalapenos have been assembled
  • keep stuffed jalapenos refrigerated until ready to cook
Smoking time:
  •  heat the smoker to 225F-250F
  •  place the stuffed jalapenos directly on the grill 
  •  smoke for 40 mins or until a golden brown color is achieved

Plate, serve and enjoy! Don't forget to share with your friends and family! 

*Pro-tip: for extra flavor, soak cherry wood chips in water for at least 30 mins. Drain well and spread the wood chips over the heated charcoals*