Cajun Boudin Bites with Spicy Cajun Mayo
SPICY MAYO DIPPING SAUCE:
- 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
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.