1 cup mayonnaise
1/2 cup fresh parsley leaves, chopped
1 tablespoon ketchup
2 teaspoons green olive and lemon mustard or Creole mustard
1 to 2 teaspoons Louisiana-style hot sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
3 scallions, white and green parts, finely chopped
2 tablespoons vegetable oil, plus more for frying
1 pound pork butt, cut into 1-inch pieces
4 ounces chicken livers, rinsed and cut into 1-inch pieces
2 cloves garlic, minced
1 small onion, diced
2 bay leaves
2 sprigs fresh oregano
2 sprigs fresh thyme
1 cup basmati rice
1 bunch scallions, white and green parts, sliced
1/2 bunch fresh parsley, chopped
1 teaspoon Creole seasoning
Kosher salt and freshly ground black pepper
24 saltine crackers
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.
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