Grillades

Grillades are a classic dish in Louisiana Creole and Cajun cuisine, featuring thinly sliced meat, traditionally veal but also beef or pork, that is browned and then braised in a seasoned sauce. The dish is commonly paired with grits or bread and is especially associated with New Orleans culinary traditions.

The name derives from the French grillades, meaning “grilled things,” though the preparation typically involves searing the meat and slow braising rather than grilling. Grillades have deep roots in Louisiana’s cooking, reflecting a blend of French influence and local ingredients that developed in 19th-century Creole kitchens.

Preparation typically begins by pounding the meat to a thin, uniform thickness, then dredging it in flour and quickly browning it. The meat is removed and a sauce is built from onions, green bell peppers, and celery (the holy trinity), often with garlic, stock, and sometimes wine or tomatoes. The meat returns to the pot to braise until tender, and the sauce is finished to a rich, savory consistency, sometimes thickened with a light roux or simply reduced.

Serving commonly centers on grillades and grits, a combination that has become iconic in Louisiana. The dish may also be served over rice or with crusty bread. Variations exist by family and region, with differences in the use of tomatoes, wine, or roux, but the core is the tender, seasoned meat in a comforting gravy.