Dirty Rice Boudin Links

Sauté the Holy Trinity and Meats: Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the chopped onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 8-10 minutes, until softened and lightly caramelized. Add the minced garlic and cook for 1 minute more until fragrant. Add the ground pork and chopped chicken livers, breaking them up with a spoon. Cook until the meat is fully browned, about 10-12 minutes. Drain off any excess grease.

Simmer the Filling: Stir in the chicken broth, salt, black pepper, cayenne pepper, and paprika. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring occasionally. The meat should be extremely tender and the liquid mostly absorbed, leaving a very moist, thick mixture.

Process and Combine Filling: Remove the pot from the heat and let the meat mixture cool for at least 20-30 minutes. Transfer the mixture to a food processor and pulse 3-5 times for a coarse, uniform texture. Do not puree. Alternatively, chop finely with a knife. Place the processed meat into a large mixing bowl. Add the cooled cooked rice, sliced green onions, and chopped parsley. Gently fold everything together until well combined. Taste and adjust seasoning if necessary.

Stuff the Boudin: Slide a prepared casing onto the nozzle of your sausage stuffer. Feed the rice and meat filling into the stuffer, pressing it gently into the casing. Avoid packing too tightly or creating air pockets. Once you have a long coil, twist it into 6-inch links. You can prick any large air bubbles with a sterile pin.

Poach the Links: Bring a large pot of water to a bare simmer, between 170-180°F (77-82°C). Do not let it boil, as this will burst the casings. Carefully lower the boudin links into the hot water. Poach for 15-20 minutes, until the links are firm, plump, and heated through. The internal color will turn a grayish-brown.

Serve or Store: Carefully remove the poached boudin with a slotted spoon. They are now fully cooked and can be eaten immediately. For a crispy exterior, you can grill, pan-sear, or smoke the links for a few minutes per side. Serve hot with crackers and Creole mustard.