Cut off the off the andouille’s casing (similar to peeling a carrot) and discard the trimmings.
Dice the andouille into very small pieces.
Cut off the top of each jalapeño. Then cut the jalapeños in half lengthwise and remove the inside seeds and pulp.
Mix together the diced andouille and cream cheese, and stuff each jalapeño half with this mixture.
Wrap a slice of bacon around each piece, using toothpicks to hold the bacon in place.
Grill until cooked.