Grillades are usually served over creamy grits.
In a medium size bowl combine a half a cup of flour and creole seasoning.
Coat each piece of meat evenly with the flour and set aside.
Heat oil in a skillet. Place the meat in the pan and let each side cook until the meat is browned on the outside. Remove the meat from the pan.
While the pan is still hot sauté the onions, bell pepper, and celery until they are tender and the onions are browned.
Add the garlic and tomatoes and sauté for 5 minutes.
In a pot create a roux by melting the butter and adding the flour. Stir the mixture continuously until the roux turns the color of peanut butter.
Add the broth and whisk on medium heat until the liquid is thickened.
Add the meat and vegetables to the pot and season with salt and pepper.
Let the food come to a boil and then reduce the heat to low. Let the meat simmer for 1-2 hours.
Add parsley for the last 10 minute of cooking.