Pork Boulettes

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1/2 pound ground pork

4 tablespoons butter

3 tablespoons plus 3/4 cup flour

1/2 cup chopped onions

1/4 cup chopped bell peppers

2 tablespoons minced garlic

1 1/2 cups water

Salt and cayenne

1/2 cup chopped green onions

Hot pepper sauce, to taste

2 cups fine bread crumbs

Essence

1 egg, beaten

1/4 cup vegetable oil

1 cup Creole Mustard Aioli

1/4 cup grated Parmesan cheese

2 cups cooked medium-grain rice

2 tablespoons finely chopped parsley

1 tablespoon brunoise red pepper

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme