Ingredients

• 60 pounds Boston pork butt
• 6 pounds pork liver, cut into 4-inch cubes
• 6 yellow onions, halved
• 4 green bell peppers, halved and seeded
• 2 cups Cajun seasoning, such as Best Stop Cajun Seasoning
• 4 cups browning sauce, such as Kitchen Bouquet or Gravy Master
• 20 cups cooked medium-grain rice
• Cooking oil, for frying
• 5 pounds cornmeal seafood breading mix, such as Zatarain's Fish Fri
• 5 pounds all-purpose flour

Instructions

1. Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons). Cover the pot, bring the water to a boil over medium-high heat, reduce to a simmer and cook until the meat is cooked through and the vegetables are tender, about 1 1/2 hours. Drain the cooking liquid from the meat and vegetable mixture and reserve for later use. Allow the meat and vegetable mixture to cool slightly, then add it to a food processor or grinder and process to a medium-coarse consistency.
2. Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended.
3. Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning. Fold together well until it becomes a uniform mixture. Add 7 to 8 quarts (28 to 32 cups) of the reserved cooking liquid/browning sauce mixture and combine until it is well mixed and has the consistency of a hearty stew. Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight.
4. Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F.
5. In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly. Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix. Fry in the oil, in batches, until golden and crisp, about 6 minutes. Let drain on paper towels and serve warm.