I don’t know which is better: The enthralling aroma, or the melt-in-your-mouth taste of these yum-delicious gluten free grillades and grits. My Trinity Roux™ forms the base of the dish, while the cut round steak, tomatoes, and handful of spices slow cook down until the meat falls apart. A sure fire dinner winner ’round here that’s also grain free and Paleo sans grits. Yep and double yay…
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Oh Grillades and Grits You Had Me at First French Quarter Sight…
Unlike gumbo, jambalaya, or almost every other Cajun or Creole dish on this blog, I did not grow up eating grits and grillades. Nope. I don’t remember my mom ever cooking the dish for us. And, I don’t remember ever having the delicious dynamic duo at anyone else’s house during my early years.
If memory serves me right, the first time I laid my eyes on grillades and grits was in the French Quarter during my early teenage years. I was walking within a group down Decatur, I believe, taking a peep into one of the windows of a white table clothed establishment. I saw a well-dressed waiter setting a plate of grillades and grits down on a table right on the other side of the window pane.
I was intrigued immediately. I could tell from its color that it was a Creole dish. I could see from its consistency that it was some sort of stew. And, I could tell by my belly rumble that I instinctively knew that this was something south Louisiana yum-delicious.
And Then I Grew Up and Grillades and Grits Were Everywhere. Yep….
But, then I didn’t see grillades and grits for a while, so I forgot all about it. Until I moved away from the city. Then, I saw plates of it again here and there. Passing right by me at Mom and Pop restaurants. On specials menus at more swanky establishments, and of course on the local news throughout local festival and event coverage.
And then, at the house party of an acquaintance who had the south Louisiana culinary spirit and the skills to make one of the best versions of it that I have ever had. Yep.
So, I finally took the plunge, and starting making my own back in the day. This was before I knew that I was gluten intolerant, when I still made the traditional French roux, and ate it, too.
Grillades and grits were awesome then, and they’re still awesome now, thanks to my Trinity Roux™. In fact, I don’t think anyone would ever know that it’s made with an alternative roux. Cause the aroma’s still as enticing, and the steak still falls apart into the tomato and beef broth gravy perfectly. And, well, since the Cajun trinity is already in the roux, all of the flavors of these gluten free grillades and grits are still right on point.
I get a hankering deep down in my soul for my gluten free grillades and grits sometimes. That’s when I know that I’ve gone on way too long without them. Mark loves them, too, and there’s usually a lot of silence at the table when we eat them. It’s that kind of dish. The kind that warms the place inside of you that you didn’t even know was cold. And the kind that satiates you with such unique flavor and consistency that you just want to savor every second of it.
Share with others who need a little something-something special food love, and see y’all on the yum side…
Gluten Free Grillades & Grits
Ingredients
- 1 1/2 cups chopped onion
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped parsley
- 3 tablespoons butter or olive oil
- 1 cup plus 1/3 cup beef broth
- 1/3 cup tapioca flour
- 1 pound round steak cut into 2-inch cubes
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 chopped garlic cloves
- 1 10- ounce can drained Rotel tomatoes with green chilies
- 1 tablespoon dried parsley
- 1 teaspoon dried paprika
- salt black pepper, and cayenne pepper to taste
Instructions
- Prepare a Trinity Roux™ in a cast iron Dutch oven using the onion, bell pepper, celery, and butter or olive oil.
- When the roux is almost ready, brown the steak in a cast iron skillet over medium heat. Deglaze the pan with the 1/4 cup beef broth, then add the garlic. Cook for 3 minutes, then pour into the completed Trinity Roux™.
- Add remaining ingredients.
- Simmer over medium-low heat for 1 1/2 to 2 hours, or until steak is very tender. (Add extra beef broth, 1/2 cup at a time, if the grillades get too thick for your liking.)
- Remove from heat for at least 5 minutes to allow grillades to thicken.
- Serve over grits, rice, or cauliflower rice or 'grits for a grain free or Paleo version.
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