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New Orleans Grillades and Grits

New Orleans Grillades and Grits .jpg

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

Tassie’s Creole Seasoning:

  • ½ c. Paprika
  • ¼ c. salt
  • 1 T. Black pepper
  • 1 ½ t. Cayenne pepper
  • 1 ½ t. White pepper
  • 3 T. Garlic powder
  • 3 T. Onion powder
  • 3 T. Oregano
  • 3 T. Dried basil
  • 2 T. Dried thyme

Mix together and store in an airtight container


  • 3 pounds top sirloin, beef chuck or round steak trimmed of fat and cut into medium to thin strips
  • ¼ c. vegetable oil, divided
  • 1 c. all purpose flour
  • ⅜ c. Creole Seasoning
  • ¼ c. butter
  • 2 large onion chopped
  • 4 ribs celery, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, finely minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • ¼ c. dry sherry
  • 1 c. dry red wine
  • 3 c. beef broth
  • 28 ounce can San Marzano tomatoes with juice, crushed
  • 2 T. Worcestershire sauce
  • 1 lb button or cremini mushrooms, sliced
  • 2 t. dried basil
  • ½ t. dried oregano

 Cheesy Grits

  • 3 c. chicken stock
  • 1 ½ c. heavy cream
  • 1 cup quick grits
  • ¼ lb. butter
  • 2 c. shredded cheese, gouda (I like smoked) or cheddar


Step 1:  Blot the beef to dry it.

Step 2: Heat 3 tablespoons of oil in a large Dutch oven over medium to medium-high heat.

Step 3: Place the flour and the creole seasoning in a bowl. Stir to combine. Add beef, a few pieces at a time, coating well. Add the beef a few pieces at a time, making sure not to crowd the pan. Cook the beef lightly to sear. Move the cooked pieces of beef to a plate and continue cooking the remaining beef, in small batches, adding more oil when the pan becomes dry. Continue this process until all the meat is cooked and all the beef is resting on a plate. Reserve the remaining flour mixture for addition later. Add the butter to the pan and melt. Stir in the onion, celery, and bell pepper and pull up all the fond (bits) from the bottom of the pan. Saute the vegetables until they are translucent then stir in the garlic, thyme, salt, cayenne pepper, black pepper and the remaining flour mixture. Cook until the flour is cooked through and no white is visible.

Step 4: Add the dry sherry to deglaze the pan then add the red wine, beef stock and crushed San Marzano tomatoes. Stir in the Worcestershire sauce. Return the beef to the dutch oven and stir through, coating all the beef. Cover and simmer for 1 hour, stirring occasionally.

Step 5: After one hour, add the mushrooms, oregano and basil, to the pan. Continue to simmer for an additional hour and season as needed. Serve with Cheesy Grits.

Serves 10.

To prepare the Cheesy Grits:

Step 1: Bring the chicken stock and heavy cream to a boil in a saucepan over high heat. Add the grits and butter to the boiling mixture and immediately reduce the temperature to low. Stir the grits constantly to prevent burning. Cook the grits approximately 15 minutes, or until they are al dente. Remove from the heat and add the shredded cheese, stirring until the cheese is melted and the grits are creamy and smooth.

Serves 8.