Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Preheat the fryer. In a saute pan, over medium heat, brown the pork meat. Remove the meat from the pan and drain on a paper-lined plate. In a large saute pan, over medium heat, melt the butter. Add 3 tablespoons of the flour and, stirring constantly for 4 to 5 minutes, make a dark brown roux, the color of chocolate. Add the onions and bell peppers. Stir constantly for 3 to 4 minutes until wilted. Add the garlic and cook stirring for 1 minute. Add the pork and cook stirring constantly, for 2 to 3 minutes. Add the water. Season the mixture with salt and cayenne. Reduce the heat to medium-low. Simmer for 45 to 50 minutes, stirring occasionally. Stir in the rice, green onions, dash of Tabasco pepper sauce, and 1/2 cup of the bread crumbs. Mix well. Remove from the heat and let cool for about 20 minutes. In shallow bowl, season the remaining flour with Essence. In another shallow bowl, season the remaining bread crumbs with Essence. In a third shallow bowl, whisk the egg and milk together. Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls in the flour. Dip each ball in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, coating each ball completely. Fry the balls, a few at a time, until golden brown. Remove the boulettes from the oil and drain on a paper-lined plate. Season the boulettes with Essence. Serve the boulettes hot with Creole Mustard.