Savory Calas with Remoulade
Mix together

2 cups cooked rice
6 t flour
2 tsp. baking powder
1/4 tsp. salt
4 – 6 t savory ingredients (crab, crawfish, shrimp, tasso or andouille) 
3 thinly sliced green onions
1 t hot sauce
2 eggs

Mix the rice and dry ingredients together throughly.    Add the eggs and hot sauce.  When thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown.  Drain on paper.  Serve hot with remoulade sauce for dipping.

Yields approximately 18 calas

Remoulade Sauce

1 cup Creole mustard
1 bunch green onions
1 celery heart with tops
1/2 bunch parsley
1/2 cup olive oil
4 T paprika
1/2 tsp. cayenne
1 tsp. salt
juice of one lemon

Combine green onions, celery and parsley in food processor.  Process together until finely minced.  Add the remainder of the ingredients. Serve as dipping sauce for the savory calas.