• 4 lbs boneless beef or veal round steak (about ½-inch thick)
  • 1 Tbsp salt
  • 1 tsp Cajun Chef Cayenne Pepper
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ cup all-purpose flour (about)
  • ½ cup vegetable oil
  • 2 cups chopped onions
  • 1 cup green bell peppers
  • 1 cup chopped celery
  • 3 cups whole canned tomatoes, crushed with their juice
  • 2 cups water or beef broth
  • 2 bay leaves
  • ½ tsp crushed dried tarragon
  • ½ tsp crushed dried basil
  • Tabasco Pepper Sauce to taste
  • 1 cup finely chopped green onions (white and green parts)
  • ¼ cup ZATARAINS Parsley Flakes 


Remove and discard any fat on the meat. Cut into 2-inch squares. Then combine the salt, cayenne, black pepper, and garlic powder in a small bowl. Have flour at hand. Lay several pieces of the meat at a time on a cutting board and sprinkle with some of the seasoning mix and a little flour. Then with a meat lber, lb each piece of meat until slightly flattened. Turn the pieces over and repeat the process. Do this with all of the meat. In a large, heavy pot, heat the oil over medium heat. Brown the pieces of meat, in batches, on both sides. Remove the meat as it browns before doing another batch. After all the meat is browned, add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, about 8 minutes. Return the meat to the pot. Add the tomatoes, water or broth, bay leaves, tarragon, basil and hot sauce. Bring to a boil and simmer, partially covered with the pot lid, stirring occasionally, until the meat is very tender, about 2 hours. If the gravy becomes too thick, add more water or broth. The mixture should be slightly thick. Remove the bay leaves. Add the green onions and parsley and cook for 2 minutes. Serve hot over the grits. Makes about 10 servings.

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