Grillades
Grillades is a traditional Southern dish originating in Louisiana, predominantly known in the New Orleans region. The name comes from the French word "griller," meaning to grill or broil, though the preparation more commonly involves pan-frying or slow-cooking rather than grilling.
Historically, grillades were a breakfast staple, particularly enjoyed after festive late-night occasions or at Sunday brunches. Early versions date back to the 19th century, reflecting the French Creole influence in Louisiana cuisine. The dish was designed to use less desirable cuts of meat, typically beef or pork, which were then tenderized through cooking methods and the addition of a hearty sauce.
The meat, often slices of round steak, pork shoulder, or veal, is usually dredged in seasoned flour and browned in a skillet. The dish gains its flavor from a rich, roux-based sauce that includes a "trinity" of bell peppers, onions, and celery, akin to other Cajun and Creole dishes. Tomatoes, garlic, and various seasonings also contribute to the sauce's complexity.
Once prepared, grillades are traditionally served over grits, another staple of Southern cuisine, particularly popular in breakfast dishes. This combination of grillades and grits provides a balance of protein and carbohydrates, making it a hearty meal.
In modern culinary practice, grillades are not limited to breakfast and are often served at lunch or dinner. While retaining traditional elements, variations of the recipe exist, with some incorporating different spices, stocks, or additional ingredients like mushrooms.
Grillades remain a signature dish in New Orleans, showcasing the blend of French, Spanish, and African influences that characterize much of Louisiana's culinary history.
Ingredients
Beef, pork, veal (optional), oil, flour, onion, bell pepper, celery, garlic, tomatoes, beef stock, hot sauce (optional), Worcestershire sauce, thyme, bay leaves, salt, black pepper, grits.
Recipe
Grillades Recipe
Ingredients
- 1.5 lbs beef round steak or pork shoulder, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons flour
- Salt and black pepper, to taste
- Cooked grits or rice, for serving
Instructions
- Season the meat pieces with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Brown the meat in batches, about 2–3 minutes per side. Remove meat and set aside.
- Add onion, bell pepper, and celery to the pot. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Sprinkle in the flour. Stir and cook for 2 minutes.
- Add diced tomatoes, beef broth, bay leaf, thyme, and cayenne pepper. Stir well.
- Return the browned meat and any juices to the pot.
- Bring to a simmer. Reduce heat to low, cover, and simmer for 1.5 hours or until meat is tender, stirring occasionally.
- Remove bay leaf. Adjust seasoning with salt and pepper.
- Serve hot over grits or rice.
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