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1
For Aioli: In 8-inch skillet, heat 2 teaspoons vegetable oil on medium-high. Add green onions. Cook 2 minutes, stirring. Add garlic. Cook 2 minutes or until garlic is deep golden brown, stirring. When mixture is no longer hot, add to food processor along with mayonnaise, lemon peel, and lemon juice. Puree until smooth; refrigerate, covered, up to 2 days.
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2
For Boudin Balls: In food processor, pulse red pepper, poblano, celery, onion, and garlic until very finely chopped, scraping down side of bowl occasionally. In 10-inch skillet, heat 2 teaspoons oil on medium-high. Add vegetable mixture. Cook 8 to 10 minutes or until mixture is mostly dry, stirring frequently.
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3
Wrap sage, thyme, and bay leaves in cheesecloth and secure with butcher's twine; add to 6-quart saucepot, along with vegetable mixture, Cajun seasoning, stock, and 1 teaspoon black pepper. Heat to boiling on high. Stir in rice. Reduce heat to low. Gently simmer, covered, 15 to 20 minutes or until rice is tender. Spread rice in rimmed baking sheet or 3-quart baking dish to cool, discarding herb sachet. Return rice to pot. Fold in crawfish, green onions, butter, and 1/2 teaspoon salt.
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4
In medium bowl, lightly beat eggs. Place crumbs in shallow dish. Using golf ball-size scoop, form rice mixture into balls. Dip balls into egg, letting excess drip off, then roll in crumbs.
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5
In 5-quart saucepot, heat remaining quart oil on medium-high until it reaches 375 degrees F on deep-fry thermometer. In batches, fry balls 2 to 3 minutes or until deep golden brown, turning occasionally. With slotted spoon, transfer to paper-towel-lined platter. Makes about 4 dozen balls. Serve warm with green onion aioli.
