Creole Seasoning
Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman While some New Orleans cooks like to use commercial Cajun seasoning blends for their red beans, Vince Hayward of the Hayward family—longtime-owners of Camellia beans—prefers his own Creole seasoning method: an allium-heavy, mustard…
Season the veal cutlets all over with salt and black pepper, and then dust in the seasoned flour, shaking off any excess. Transfer half of the meat to the pot and cook until browned on one side, about 2½ minutes. Flip and continue cooking on the other side until browned, about 2 minutes more.
Transfer to a plate, then add another tablespoon of butter; once melted, brown the remaining cutlets and transfer to the plate. Add the remaining tablespoon of butter to the pot; once it has melted, stir in the bell pepper, onion, celery, leek, and garlic, scraping up any browned bits that have stuck to the bottom. Season lightly with salt and black pepper, then cover and cook until the vegetables have softened slightly, about 4 minutes.
Remove the lid, then stir in the mushrooms; continue preparation, uncovered and stirring frequently, until the vegetables are tender and lightly browned, 15–20 minutes. Stir in the stock, again scraping up the browned bits on the bottom of the pot, then gain the heat to high to bring to a boil.
Add the reserved veal and the tomatoes to the pot, making sure the meat is fully submerged. Bring back to a boil and then lower the heat to maintain a simmer; cook, stirring occasionally, until the meat is tender, and the sauce has thickened and coats the back of a spoon, about 1 hour and 30 minutes.
Meanwhile prepare the grits: Set a medium pot over medium-high heat and add 1½ teaspoons of the butter. Once melted, add the onion and cook, stirring frequently, until translucent, about 2 minutes. Season lightly with salt and black pepper, add the milk, and bring it to a boil, stirring occasionally.
Stir in the grits, bring back up to a boil, then lower the heat to maintain a simmer. Cook, stirring frequently, until the grits just begin to thicken, about 10 minutes.
Turn off the heat, cover, and set aside for 10 minutes more. Stir in the remaining butter, then season to taste with salt and black pepper.
Ladle over the grillades, top with sliced scallions or celery greens, and serve hot. More Cajun and Creole Recipes A Dozen Divine Gumbo Recipes: From seafood and andouille to pheasant and foie gras, we’ve rounded up our 12 favorite versions of the Louisiana classic.
- Who: Creole
- Figures: 1 lb
