Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

A southern tradition

Ingredients Nutrition


  1. Cut meat into serving size pieces.
  2. Pound and flatten to 1/4 thickness.
  3. Heat 1/4 cup bacon grease over medium heat in dutch oven and fry meat until browned.
  4. Remove from dutch oven and add remaining bacon grease and flour and stir constantly to make a dark brown roux.
  5. When roux is the right color add onions, green onion, celery, bell pepper, and garlic, cooking until soft.
  6. Add tomatoes and all remaining ingredients except grits.
  7. Lower heat, cover and simmer 2 hours.
  8. Best if refrigerated overnight.
  9. Serve over hot grits.