This week’s Cooking with Friends recipe comes straight from my buddy Big Jake, who joined us at Memphis in May this past year on Team Heath Riles. Jake brought the heat with this creative twist — Boudin Stuffed Bacon Wrapped Shrimp — and it ended up being the very recipe that earned us an 11th place finish in the World Championship.

Boudin Stuffed Bacon Wrapped Shrimp: BBQ with Big Jake | Heath Riles BBQ

Competition or not, these little bites are downright addictive. Plump shrimp stuffed with a creamy Cajun boudin filling, wrapped in smoky bacon, seasoned to perfection, and glazed with sticky-sweet BBQ goodness. It’s bold, unique, and exactly the kind of recipe I love to share with y’all. Whether you’re cooking for game day or a backyard party, these shrimp deliver championship-level flavor every time.

The Ingredients

This recipe layers smoky, spicy, and creamy flavors for the ultimate bite:

Large Shrimp (1–2 pounds, butterflied) – Sweet and meaty, shrimp are the perfect base. Butterflying creates a pocket for stuffing.
Bacon (1 pound, thin-sliced) – Wraps tightly around the shrimp and crisps beautifully on the grill. Thin slices render best.
Boudin Sausage (1 link, casing removed) – Cajun-style pork and rice sausage brings savory depth.
Cream Cheese (8 oz block) – Smooth and rich, it binds the filling.
BBQ with Big Jake BBQ Rub (1 tbsp) – Jake’s signature seasoning that makes the filling shine.
Heath Riles BBQ Garlic Jalapeño Rub (½ tsp) – Adds just the right amount of heat to balance the creaminess.
Heath Riles BBQ Hot BBQ Rub (to taste) – Sprinkled on the outside of the bacon-wrapped shrimp for color, flavor, and kick.
Toothpicks – To secure the bacon.
For the Glaze:
- Heath Riles BBQ Sweet BBQ Sauce (1 cup) – Smooth, tangy, and layered with BBQ flavor.
- Heath Riles BBQ Brown Sugar Honey Habanero Glaze (¼ cup) – Sweet with a spicy edge, perfect for caramelization.
Optional garnish – fresh parsley or green onions for color.

The Smoker Setup

Here’s the gear and fuel we used for this cook:

Smoker: Recteq Bullseye Pellet Grill , steady and consistent for small-bite cooks.
Fuel: Royal Oak Charcoal Hickory Blend Pellets, for a clean burn and deep smoky flavor.
Cookware: Mixing Bowl, Basting Brush, and Toothpicks.
Thermometer: Thermapen ONE, to check doneness (shrimp should reach 145°F).

The Process of Making Boudin Stuffed Bacon Wrapped Shrimp

Fire up the smoker. Preheat your Recteq Bullseye Pellet Grill to 300°F. Indirect heat works best, letting the bacon render without burning while the shrimp cook through.
Make the filling. Warm the boudin slightly so it softens, then remove the casing. In a Mixing Bowl, combine the boudin with cream cheese. Stir until smooth, then season generously with BBQ with Big Jake BBQ Rub and a light sprinkle of Garlic Jalapeño Rub . Mix until fully incorporated.
Prepare the shrimp. Butterfly each shrimp by slicing down the back with a Sharp Knife on a sturdy Cutting Board, being careful not to cut all the way through. Pat dry with paper towels to help the bacon crisp later.
Stuff and wrap. Spoon a small dollop of the filling into each butterflied shrimp, then fold the shrimp back around the mixture. Wrap each shrimp with a slice of bacon, leaving the tail exposed. Secure with a Toothpick. Once wrapped, season the outside with Heath Riles Hot BBQ Rub for bold flavor and color.
Grill the shrimp. Place the shrimp on the smoker and cook at 300°F for 30 minutes, turning as needed for even rendering. The bacon should start crisping and the shrimp will turn pink.
Make the glaze. While the shrimp cook, mix together Competition BBQ Sauce and Brown Sugar Honey Habanero Glaze . The 4:1 ratio creates a sweet, tangy glaze with a spicy kick.
Glaze and finish. After 30 minutes, brush the shrimp generously with glaze using your Basting Brush , flip, and glaze the other side. Continue cooking for another 15 minutes until the bacon is crisp and the glaze has caramelized.

The Results

The first bite says it all: smoky bacon crunch on the outside, juicy shrimp inside, and a creamy boudin filling that packs Cajun flavor. The glaze adds a glossy finish with layers of sweet and spicy heat that keep you coming back for more.

This recipe is a flavor bomb — rich, smoky, creamy, and slightly spicy, with a sticky-sweet barbecue finish. It’s easy to see why these shrimp were a hit at Memphis in May.

Serving Suggestions

These shrimp are tailor-made for parties. They’re perfect for game day, backyard cookouts, or as a unique appetizer for holiday gatherings.

Pair them with:

Cold Beer or Margaritas – Crisp drinks cut through the richness.
Cajun Dirty Rice or Cornbread – Traditional sides to round out the meal.
Fresh Slaw or Grilled Veggies – Add brightness and balance.

They can even double as a main course served over rice or with grilled corn on the cob.

Storing Leftovers

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a 300°F oven until warmed through.
Freezer: Not recommended — the cream cheese filling may separate after thawing.
Final Thoughts

This Cooking with Friends recipe with Big Jake is proof that championship flavor can come in a bite-sized package. From Jake’s signature rub in the filling to the layer of Hot BBQ Rubd on the bacon and the sweet-heat glaze on top, every detail builds bold, unforgettable taste.

Whether you’re making them for a competition box, a football party, or just to treat yourself, these shrimp bring a touch of Cajun flair and a whole lot of barbecue love to the table.