Grillades

Grillades

Grillades served with grits

Grillades (pronounced "gree-yahds") are a traditional Creole dish originating from Louisiana, particularly popular in New Orleans. The dish consists of thinly sliced pieces of meat, typically beef, veal, or pork, that are slow-cooked in a rich, flavorful roux-based sauce. Grillades are often served as a breakfast or brunch dish, accompanied by grits.

Preparation

The preparation of grillades begins with the selection of meat, which is usually cut into thin medallions. The meat is then seasoned with a blend of Creole spices, including paprika, cayenne pepper, garlic powder, and onion powder.

Close-up of grillades with grits

After seasoning, the meat is dredged in flour and browned in a skillet with oil or butter. Once browned, the meat is removed, and a roux is prepared in the same skillet by adding flour to the remaining fat and cooking until it reaches a deep brown color. Onions, bell peppers, and celery—known as the "Holy Trinity" in Creole cooking—are added to the roux, along with garlic.

The dish is then deglazed with stock or wine, and tomatoes are added to create a thick sauce. The browned meat is returned to the skillet, and the mixture is simmered until the meat is tender and the flavors have melded together.

Serving

Grillades are traditionally served over grits, which are made from ground corn and cooked to a creamy consistency. The combination of the savory grillades and the creamy grits creates a hearty and satisfying meal. Some variations of the dish may include additional ingredients such as mushrooms or sausage.

Cultural Significance

Grillades hold a special place in the culinary traditions of Louisiana. They are often served at festive occasions and family gatherings, particularly during Mardi Gras celebrations. The dish reflects the rich cultural heritage of the region, combining elements of French, Spanish, and African influences.

Related pages

• Creole cuisine
• Grits
• Roux
• Holy Trinity (cooking)