"Create a professional-level Southwest Louisiana boudin recipe incorporating traditional secrets and techniques used by commercial boudin makers. Include detailed steps for selecting and preparing pork shoulder, pork liver, and other meats; cooking rice in seasoned pork broth; sautéing aromatics; balancing spices and seasonings; grinding and mixing to the right texture; stuffing natural hog casings; and cooking the boudin links properly. Include optional finishing techniques like grilling or pan-frying for crispy exterior and suggestions for serving. Use imperial units."