Pineywoods Grillades & Grits

Feed a bunch with this great recipe. Using Cajun Grain's brand new rice grits and beef from Justin Pitts, this will please a food loving crowd.


  • 3 pounds round steak
  • flour (for dusting steak)
  • bacon drippings or oil (for sautéing steak)
  • 1/4 cup bacon drippings or oil
  • 1/4 cup flour
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 bell pepper, chopped
  • 1 1-pound can crushed tomatoes
  • 1 bay leaf
  • 1 clove garlic minced
  • 1/2 teaspoon thyme
  • salt and pepper
  • cayenne pepper
  • hot cooked grits


Dust steaks with flour and sauté in bacon drippings until browned on both sides. Remove steaks from pan and keep warm; deglaze the pan with water, then pour pan juices into a bowl and reserve.  Combine bacon drippings and flour in skillet and cook, stirring constantly to make a dark roux. Add onion, then celery and bell pepper; sauté until vegetables are translucent. Add reserved pan juices, tomatoes, bay leaf, garlic, thyme, salt, pepper, and cayenne; mix well. Simmer for at least 10 minutes. Add steaks and simmer over low heat until steaks are fork tender. Serve with grits.

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.