Marinated & Smothered Grillades In Rusty Gravy
Recipe: #22487
January 11, 2016
Categories: Cajun, Sunday Dinner, Gluten-Free Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Spicy, more
"This traditional Louisiana dish is made with pork instead of the more common beef. It is also served with rice instead of grits. Adapted from the Prudhomme Family Cookbook. Prep time does not include marinating time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (463 g)
- Calories 516.7
- Total Fat - 30.9 g
- Saturated Fat - 9.1 g
- Cholesterol - 128.1 mg
- Sodium - 1913 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 1.5 g
- Sugars - 3.2 g
- Protein - 50.7 g
- Calcium - 32.8 mg
- Iron - 1.9 mg
- Vitamin C - 9.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine cayenne, salt and garlic powder.
Step 2
Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands.
Step 3
Cover and refrigerate overnight, or up to 2 days.
Step 4
Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat.
Step 5
Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.
Step 6
Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.
Step 7
Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.
Step 8
If any pieces curl up, cut them in half.
Step 9
Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.
Step 10
Add 1/4 cup of water.
Step 11
Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.
Step 12
Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.
Step 13
Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.
Step 14
If sediment is building up only in certain spots, rotate the pan.
Step 15
Stir in the garlic and 1/4 cup more water.
Step 16
Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.
Step 17
Add 1/4 cup more water and cook and stir about 1 minute.
Step 18
Add 1/4 cup more water and cook and stir about 2 minutes.
Step 19
Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.
Step 20
Arrange meat in a single layer again.
Step 21
Cover, reduce heat to low, and cook about 10 minutes without stirring.
Step 22
Add 1 1/2 cups more water, stirring and scraping pan bottom well.
Step 23
Cover and cook for 20 minutes without stirring.
Step 24
Stir well and turn meat.
Step 25
Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.
Step 26
If necessary, add enough water to gravy to make 1 1/2 cups.
Step 27
Remove from heat and skim off fat.
Step 28
Serve immediately over hot cooked rice.
Tips
No special items needed.
0 Reviews
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