Boudin-stuffed jalapeño

Step 1

Preheat the oven to 425°F and line a sheet pan with foil.

Step 2

Take each jalapeño and cut in half lengthwise, removing the stem and seeds. Remove the boudin sausage from the casing. Cut each slice of bacon in half.

Step 3

To assemble, evenly spoon some of the sausage into each jalapeño half. (I don’t measure, but it’s probably about a couple of teaspoons per half.) Take a piece of bacon and wrap it around the jalapeño, with the ends of the bacon ending on the underside of the pepper.

Step 4

For the seasoning, stir together the cayenne, chili powder, garlic powder, cumin, oregano, and salt. (If you already have a pre-mixed Cajun seasoning, you may use this instead.)

Step 5

Place the jalapeños sausage-side up on the sheet pan, spaced about 1/2-inch apart. Sprinkle the jalapeños evenly with the seasoning.

Step 6

Cook uncovered for 25-30 minutes or until the bacon is cooked and the sausage is browned. Serve warm with ranch dressing.