Beazell's Cook Book

Creole Grits & Grillades

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Creole Grits & Grillades  




2 pounds beef or veal round, 1/2 inch thick

3 tablespoons vegetable oil

Beazell's Cajun Seasoning, to season meat

Flour, to dredge in & 2 tablespoons measured after dredge

1 large onion, thinly sliced

3 cloves garlic, minced

1 very small green bell pepper, finely chopped

1 cup tomato, chopped

1 tablespoon parsley

1/8 teaspoon dried thyme

1 1/2 cups beef stock

3 cups hot cooked grits (use slow cooking grits, not instant)

Optional  -  1/3 can of Rotel tomatoes



Cut the meat into 3-inch squares. Season with Beazell's Cajun Seasoning, then dredge in the flour and shake off excess. Heat 2 tablespoons of the cooking oil in a heavy skillet, brown the meat lightly and drain on absorbent paper towels.

Make a roux in the skillet with 2 tablespoons of flour and the remaining tablespoon of oil, browning until it's a rich dark color; about the color of chocolate. Add all other ingredients (except the grits) to the roux and simmer until the mixture thickens, about 15 minutes.

Return the meat to the pan, cover the skillet and cook until tender, about 1 to 1 1/2 hours. Stir often. Serve the grillades and gravy with hot grits.

Notes –

Grillades, (pronounced GREE-ahds), are a traditional New Orleans food generally served at breakfast or brunch with grits, and often referred to as grits and grillades. Recipes vary, but usually include beef, veal or pork; slow cooked with vegetables and served over grits.


Only registered unsers may submit comments, please log in if you want o comment