1. For the spicy mayo dipping sauce: Whisk together the mayonnaise, parsley, ketchup, mustard, hot sauce, Worcestershire sauce, cayenne pepper and scallions in a medium bowl until well combined. Refrigerate until ready to serve.
2. For the boudin bites: Heat the oil over medium-high heat in a large heavy pan. Add the pork butt and chicken livers and cook until browned, 7 minutes. Add the garlic and onions and cook until softened, 5 minutes. Add the bay leaves, oregano, thyme and enough water to cover, and bring to a boil. Reduce the heat to low and simmer until the meat is very tender, about 1 hour. Meanwhile, cook the rice according to the package directions.
3. Remove the oregano and thyme sprigs and the bay leaves. Strain the meat and onions in a colander over a medium bowl, reserving 1 cup of the liquid. Add the meat mixture along with the scallions and parsley to the bowl of a food processor and pulse until finely chopped. Remove to a large bowl and stir in the cooked rice, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1/2 cup of the reserved cooking liquid and stir until well combined and thick; the mixture should be pasty. Add up to another 1/2 cup of liquid if necessary. Set aside until cool enough to handle.
4. Pulse the crackers in the bowl of a food processor until fine. Remove to a shallow bowl. Roll the pork mixture into 1 1/2-inch balls. Dredge each ball in the cracker crumbs to coat and place on a baking sheet.
5. Heat a large nonstick skillet over high heat. Add enough oil to generously coat the bottom of the pan and heat until shimmering. Fry the bites in batches, turning often, until crisp, 2 to 3 minutes per batch. Serve warm with the spicy mayo dipping sauce.
The oil should be hot for frying the balls since the boudin is already fully cooked. You are just browning the cracker crumbs and heating the balls. Freeze some of the boudin for a later use. Place in a resealable plastic bag, squeeze out all of the air and freeze flat. Thaw to make bites or to use as a stuffing for pork chops or chicken.
Recipe courtesy of Treva Chadwell for Cooking Channel