A Legacy of Black-Owned Restaurants to Support in and Around Shreveport-Bossier

And it’s so popular that you can’t go into any local grocery store without finding it on the refrigerated shelf. Yes, it’s listed on the menu this way and the “world famous” title is no exaggeration from the restaurant, which has been around since 1944. However, it was Herby K’s creation of the Shrimp Buster in 1945, his unique take on the shrimp po’boy, that put it on the map and helped to make the restaurant a Shreveport landmark. Named after the owner, the historic Herby-K’s restaurant is self-described as a classic “hole-in-the-wall” that’s been family-owned and operated since 1936. “It’s the best southern soul food on this side of the bayou. It’s like no other. Even though you’ve heard a lot about south Louisiana, north Louisiana has a whole lot to offer.” “The stuffed shrimp is a crabmeat stuffing unlike others. I’ve seen shrimp stuffed with boudin and chicken and mushrooms and oysters, all these types of things. They stuff their stuffed shrimp by putting it on top. We actually split our stuffed shrimp and stuff them on the inside and roll them into an oblong shape and deep fry them. It’s extremely iconic to Shreveport. No one else has the stuffed shrimp that is like ours. They have different variations, but it’s not like ours.”

Visit for Breakfast, Lunch or Dinner

They come louisiana longhorn cafe each fall, hundreds at a time, an incredible sight. Since the younger Jerry didn’t use the suffix “Jr.,” everyone in the restaurant quickly took to calling the father-son duo Big Jerry and Little Jerry. You can learn more about 318 Restaurant Week by clicking here, on Facebook and on Instagram @318restaurantweek_.

• And in these timeless glass mugs is some of he best lemonade I have ever tasted.
• “We are the city’s main and longest source of good food, and we sit out on the city’s main source of water.
• I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

One Class At A Time

This tartar sauce starts with a base of mayonnaise. Browse traditional tartar sauce recipes and tartar sauce recipes with twists like jalapeno or cajun spices. This classic tartar sauce may be simple, but it packs loads of flavor and is the perfect. Orlandeaux tartar sauce recipe – In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill. The restaurant has long been a center of community and activism. With these tips in mind, you’ll be on your way to creating a mouthwatering Brothers tartar sauce that will take your dishes to the next level.

Contact Orlandeaux’s Café

Since it’s soft opening three months ago, Damian has been too busy to plan a grand opening. Sheron Jamerson says, “He has his father‘s heart and love for the people, Heart and love for the food. He’s as passionate about family as he is his favorite teams. And patrons all agree the food and the service are great. And in these timeless glass mugs is some of he best lemonade I have ever tasted. Like his father, Orlando Chapman, Damien grew up working in the family business,  “And every Friday after football games I was there and missing parties with my friends.

We try and find local cuisine anywhere we go. We’ve been 3 times in just as many weeks. I told my hubby the next time we travel this will definitely will be our stop. Of course I had to bring my gumbo back to Texas because it was so much food. The food was excellent and will make your tongue slap your brains. We aren’t perfect, but we are here just to be everything we can be for Shreveport and give us a better community altogether,” said Chapman.

Orlandeaux’s Café, the direct descendant of the historic Freeman & Harris Café (established in 1921), has been a cornerstone of African American food culture in the United States. Born in Shreveport-Bossier to the late Chef Orlando L. Chapman and Sharon L. Davis, he developed an early passion for culinary arts and restaurant operations. These six culinary stars are recognized for their dedication to using locally sourced ingredients and honoring the state of Louisiana’s storied culinary heritage. Louisiana Cookin’ introduced the Chefs to Watch program in 2022 to honor chefs who exemplify a deep passion for Louisiana’s culinary traditions while also bringing fresh, innovative ideas to the table. Chapman will join five other outstanding chefs at the 2024 Chefs to Watch dinner event on Thursday, October 10, at The Greenwood in Covington, Louisiana. 1 combine the mayonnaise, pickles, lemon juice, capers, dill, worcestershire sauce, and mustard in a small bowl and stir until well blended and.

Every move he makes at the restaurant is public, and even his most insignificant choices are likely to attract commentary. When Chapeaux climbed down from the roof in full view of the large crowd that milled about waiting for him to unlock the restaurant’s front door. Chapeaux’s father, Orlando Chapman, cooked at Pete Harris Café until he departed to open Brother’s Seafood following Brother Chapman’s death in 2003. Another account suggests that the recipe was singlehandedly created by longtime Freeman & Harris cook Eddie Hughes. Freeman & Harris Café would not have had legal standing to refuse service to white customers, but that hasn’t prevented the local spread of the belief that Freeman & Harris Café integrated its dining room a decade prior to the passage of the Civil Rights Act of 1964.

His family continues his legacy through both cooking and giving back. Crawfish, strawberry, you name it, it’s going to be a festival, but they didn’t originate in Shreveport. Their Stuffed Shrimp are even sold in local stores and shipped around the United States, although Mavice says it is difficult to keep up with demand. Hughes went on to open his own restaurant, Eddie’s, which has been serving the dish for 41 years now and is owned by his daughter, Mavice Hughes. The festival will celebrate the unique history of this Shreveport specialty with live music, games, food and cooking demonstrations of course. But in Shreveport, Louisiana, up in the northern part of the state, Stuffed Shrimp is a local delicacy hand-rolled to perfection.