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Grits & Grillades
Category: Entrees


Ingredients (Grillades):

  • 4-5 lbs. beef or veal round steak
  • flour for dredging
  • Tony Chachere’s Creole Seasoning
  • Granulated Garlic
  • Vegetable Oil for browning meat
  • 1 c. chopped onion
  • 1 c. chopped celery
  • ½ c. chopped green pepper
  • ½ c. chopped red pepper
  • 1 c. chopped green onions
  • 4-5 cloves chopped garlic
  • 3 c. water
  • 1 c. white wine
  • 3 c. Rotel tomatoes
  • Bay leaf, salt, pepper, & Worcestershire sauce for seasoning
  • Parsley for garnish

Instructions (Grillades):

  1. Tenderize meat with mallet and cut into strips
  2. Season meat with Creole seasoning & Granulated Garlic
  3. Dredge meat in flour and pan sauté in oil until brown
  4. Remove meat from skillet and add flour to make a medium dark roux
  5. Add vegetables and cook until soft
  6. Add remaining ingredients and put into stockpot for simmering until meat is tender (about 1 hour or so)
  7. Add more liquid if necessary.
  8. Garnish with parsley & green onions and serve over grits

Ingredients (Garlic Cheese Grits):

  • 6 c. Cooked Grits
  • 2 rolls Kraft Garlic Cheese (cut into pieces)
  • 2 T. Worcestershire Sauce
  • 2 T. Granulated Garlic
  • Tony Chachere’s Creole Seasoning

Instructions (Garlic Cheese Grits):

  1. Cook grits according to package directions
  2. Add rest of ingredients until blended
  3. Pour into buttered casserole dish
  4. Sprinkle with Paprika
  5. Bake at 350 for 30 minutes


Louisiana Cooking

Recipes for provided
exclusively by Louisiana Cookin' magazine.
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