First, you make a roux, jk
1 (3 \xbd pounds|1 \xbd kilogram) bone-in pork shoulder
3 tablespoons kosher salt
2 \xbd tablespoons freshly ground black pepper
2 cups|300 grams (about 90 cloves) garlic (yes, seriously)
2 large ribs celery, roughly chopped
2 red bell peppers, roughly chopped
1 large yellow onion, roughly chopped
4 cups|900 ml amber beer
1 cup|200 grams Louisiana rice
1 pound|450 grams chicken livers
2 bunches green onions, tops only, thinly sliced
1 tablespoon smoked paprika
2 teaspoons cayenne pepper
2 cups|270 grams plain breadcrumbs
canola oil
\xbd cup|100 grams mayonnaise
\xbc cup|60 grams Creole mustard

Preheat oven to 400f

Roast the pork shoulder for 40 ish minutes.

Reduce oven to 325f

Add trinity plus the pope, the beer, and 4 cups of water, cover.

Braise for two and half hours.

Remove pork from oven, strain braising liquid into a suacepan.

Put the vegatables and aromatics into original roasting pan, add chicken livers and back in the oven for about 10 minutes.

Put rice in braising liquid over high heat, bring to a boil. Cover and reduce to a simmer, cook for 10 minutes then rest for 10 minutes.

Run pork shoulder through a meat grinder or chop coarsely into small pieces.

Add rice, 3/4 cup of braising liquid, green onion, to the ground pork. Add smoked paprika, cayenne pepper, kosher salt, and black pepper to taste.

Either pipe into boudin casings and you are done or make boudin balls:

Refrigerate until chilled.

Roll mixture into 2 tablespoon balls. Roll and coat with breadcrumbs, then place on a sheet tray and refridgerate for two hours.

In a bowl. whisk together mayo and mustard.

Heat 2-inches of oil in large suacepan until 350f. Fry the balls until golden, 2 to 3 minutes. Transfer to paper towel lined plate and season with salt to taste. Serve with the mustard aioli.