Preheat the oven to 350°F.

Open out 2 cans of crescent rolls and layer in a circle (as shown in the images above).

In a skillet add the bacon drippings and heat over medium-high heat. Add the shallots and garlic and cook a couple minutes until soft.

Take the cooked boudin sausage and remove the casing so you have a bowl of crumbled sausage meat and rice. Arrange around the crescent roll dough evenly.

Sprinkle the grated pepper jack cheese over the boudin sausage.

Sprinkle the cooked shallots and garlic.

Season with the Cajun seasoning.

Fold the crescent rolls over the filling to create a circle. Open up another can of crescent roll dough if you struggle to completely cover the filling.

Brush the dough with beaten egg then bake in the oven for about 35 minutes.

Add the cream cheese, heavy cream, sour cream and injection sauce to a small sauce pan and heat through.

After 35 minutes is up remove the boudin king cake from the oven and allow to rest for 5 minutes then drizzle the sauce over the top of the king cake.

Top with chopped bacon and green onion and fresh parsley.

Serve with a king cake baby hidden somewhere on the plate.