NOLA: Shrimp and Grits Throwdown Reversal

For the NOLA Hot Sauce & Gourmet Food Show I had setup a rematch between our Feast Your Eyes on This Spicy Cooking Challenge finalists. It would pit the winner, Clement Bourg from Cajun Heat versus runner-up
Johnny McLaughlin from Heartbreaking Dawns. It would be a traditional Louisiana favorite, Shrimp and Grits. They would be supplied with shrimp and instant grits, along with the cooking materials. They were to shop for any other ingredients they wished to add to their dish. Everything was going as planned, or so it seemed.

With judge, reviewer and now Louisiana resident Firehead Thomas in the house, I thought it would be great to let him do the play by play for us. Thomas had done his research and both of us, as well as the audience watching were not prepared for what would ultimately unfold.

Clement Bourg
Cajun Heat, LLC
504-273-0441
Email: CajunHeat@CajunHeat.com
www.cajunheat.com

John S. McLaughlin
Heartbreaking Dawns
PO BOX 259
Rosendale, NY 12472
www.HeartbreakingDawns.com

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9 thoughts on “NOLA: Shrimp and Grits Throwdown Reversal

  • July 24, 2011 at 11:23 am
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    Shrimp and grits comes from Low Country cooking, Particular to South Carolina.

  • July 24, 2011 at 11:24 am
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    What does Low Country refer to?

  • July 24, 2011 at 11:25 am
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    Originally known as “Breakfast Shrimp”, it is a wonderful dish wherever you choose to eat it.

  • July 24, 2011 at 11:42 am
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    Would love to see these two guys compete on one of those cooking shows.

  • July 24, 2011 at 3:05 pm
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    I believe I covered all that in my narration.

  • July 24, 2011 at 5:15 pm
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    Maybe you did, I can’t keep up with all these videos. I was responding to Al’s written word “traditional Louisiana favorite”. There is not enough time in my day to watch every video. If you did cover that, good for you. Low Country cooking is a fantastic regional cuisine, not as popular as Cajun/Creole, but every bit as good. Bring on the Calabash!

  • July 24, 2011 at 6:38 pm
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    Originally Shrimp and Grits were from the Coast of Georgia and found its way into Mississippi and Louisiana. But no mater where it comes from they sure are good.

  • July 25, 2011 at 6:43 am
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    That explains it…I told Buddah and Johnny I had never heard of shrimp and grits before and must have been some yankee LA thing!

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