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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).
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2
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.
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3
Drain the cooking liquid from the meat and vegetable mixture and reserve for later use.
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4
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.
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5
Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended.
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6
Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning.
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7
Fold together well until it becomes a uniform mixture.
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8
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.
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9
Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight.
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10
Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F.
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11
In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly.
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12
Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix.
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13
Fry in the oil, in batches, until golden and crisp, about 6 minutes.
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14
Let drain on paper towels and serve warm.
