Recipe courtesy of Emeril Lagasse
Print
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
about 2 dozen

Ingredients

  • 1/2 pound ground pork
  • 4 tablespoons butter
  • 3 tablespoons plus 3/4 cup flour
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 2 tablespoons minced garlic
  • 1 1/2 cups water
  • Salt and cayenne
  • 1/2 cup chopped green onions
  • Hot pepper sauce, to taste
  • 2 cups fine bread crumbs
  • Essence
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1 cup Creole Mustard Aioli
  • 1/4 cup grated Parmesan cheese
  • 2 cups cooked medium-grain rice
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon brunoise red pepper
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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