Grillades and Grits - A Sprinkling of Cayenne (2024)

My grillades and grits feature a deep, rich homemade gravy with chunks of meaty, melt-in-your-mouth deliciousness, y'all!! Round steak, cut into bite-sized pieces, seasoned, and cooked until browned with minced garlic. Then, transferred to a plate while the Trinity Roux™ comes together in the pan juices. Finally, the garlicky steak is added back to the pot along with broth and Rotel, and it all cooks down into one unforgettably scrumptious Creole gravy that's served over grits. Yep and yay...

Another One of the Beloved Creole Traditions, Y'all...

Grillades and grits is a classic Creole dish that's served year-round in New Orleans but is most notably a staple dish of the regional Mardi Gras season. During this time, it's served at the Carnival balls and family get-togethers.

Grillades was created to be an upscale breakfast or brunch item. However, during the rest of the year, you'll find it on the dinner menus of home cooks throughout the state. The tantalizing mix of simmering beef, tomatoes, and a thick gravy dotted with garlic and the Cajun trinity veggies offers a delectable treat that pairs perfectly with creamy, buttery grits.

My original version uses my self-developed Trinity Roux™ as the base. So, this creates an authentically delicious grain and gluten free grillades recipe that can be enjoyed by those following today's modern dietary lifestyles.

Ingredient Essentials & Substitutions

• I use round steak for this grillades recipe because it picks up the seasonings quickly and browns easily. This cut of beef is usually not very fatty. So, I feel like the leanness of the round steak pairs perfectly with the rich gravy and grits. You can also use stew meat or chopped chuck roast, as well. Just don't use rump roast, as it needs too much TLC to cook down to fork-tender in just an hour of cooking time.
• The Cajun trinity of chopped onion, green bell pepper, and celery are essential ingredients for making my very own Trinity Roux™. So, make sure that you have them on hand. You'll need at least two large yellow onions, one large bell pepper, and three celery stalks.
• You'll also need tapioca, arrowroot, or cornstarch for the roux, along with salt and water.
• I love and use Swanson beef broth. The company is transparent about it being gluten free so I keep this brand on hand as much as I can.
• You'll need about 4 cloves of fresh garlic if you don't have jarred minced garlic on hand.
• This grillades and grits recipe calls for dried paprika and parsley flakes. They add a lot of flavor to the dish. But, if you have to skip one or both of them, then just make sure that you season the steak pieces with salt, black pepper, and cayenne before browning.

How to Make Grillades and Grits

To begin, season the round steak pieces with the dried spices.

Now, pour them into the pot along with two tablespoons of butter or oil.

Brown the meat, then add the minced garlic to the pot. Cook for one additional minute.

Now, use a slotted spoon or spatula to transfer the garlicky meat to a paper towel-lined plate.

You should have pan juices left at the bottom of the pot, about ¼ cup. Leave them right where they are, they will help to naturally flavor the Trinity Roux™.

Now, pour the veggies and the remaining butter in the pot. Continue cooking the roux, adding the water, salt, and tapioca starch when necessary.

When the roux is ready, turn down the heat to medium-low.

Then, add the browned meat mixture back into the pot along with the Rotel and the broth.

Finally, simmer until done.

And that's it, y'all!!

The first thing that you notice about these grillades and grits is the almost divine pairing of richness and creaminess. Then, you revel in the incredible tenderness of the beef as the super flavorful, Rotel-studded sauce coats your tongue.

Finally, at the finish, you're taking it all in, experiencing a one-of-a-kind dining event that comforts your soul as it satisfies your stomach.

Share these grillades and grits with those who shelter you with loyalty, comfort, and love. And see y'all on the yum side...

More Trinity Roux™ Recipes

If you like this recipe, you'll also love my other original yet authentic Trinity Roux™-based recipes, as well.

Storage

Store the grillades and grits covered separately in the refrigerator for up to three days. If they thicken too much, add 1 tablespoon of beef broth at a time to thin them out while you heat them up.

This grillades recipe does freeze well, especially if you freeze them in a container first, then transfer them frozen into a vacuum-sealed bag. Don't try to freeze the grits, though. The texture will be drastically different than intended. So, only use fresh grits each time that you serve the grillades.

NOTE: This post was originally published on June 9, 2017, and updated and republished on June 6, 2024.