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SHREVEPORT-BOSSIER

SHREVEPORT’S SAVORY STUFFED SHRIMP LEGACY
Shreveport-style stuffed shrimp is a local delicacy that originated in the kitchen of Freeman & Harris Café, now named Orlandeaux’s Cross
Lake Cafe, the oldest continuously operating African American family-owned restaurant in the United States. The large, succulent shrimps
are stuffed with fiery Creole dressing, deep-fried, and served with a spicy tartar sauce. Enjoy them at this fine-dining Creole restaurant
with stunning views of Cross Lake in Shreveport, in addition to several other eateries around town, including Eddie’s Seafood and Soulfood
Restaurant, which was named one of the “Best Soul Food Restaurants in the South” by Southern Living in October 2015.

LUCKY PALACE CHINESE RESTAURANT IN BOSSIER CITY
Lucky Palace has been a beloved gourmet Chinese restaurant for Shreveport-Bossier locals since 1997. Despite the inn’s modest exterior,

Lucky Palace offers a remarkable dining experience with a menu featuring Chinese favorites like orange chicken and lo mein noodles, as
well as popular fine dining options such as lobster tail and Thai green curry prawns. The extensive wine list, handpicked by the beloved
late owner and sommelier Kuan Lim, complements the exquisite dishes. The restaurant frequently hosts wine pairings, holiday parties,
and live music performances. Lim passed away in 2022, but his legacy lives on in this cherished part of the city. He was a testament to
the idea that beautiful things can thrive in unexpected places, and Lucky Palace continues to embody his spirit and passion for excep-
tional dining.

OFFICIAL MEAL OF NORTHWEST LOUISIANA
Chef Hardette Harris, an award-winning chef and entrepreneur, has become an ambassador for North Louisiana cuisine. To distinguish
the region from the more commonly known Cajun cuisine of southern Louisiana, Chef Harris created the official meal of North Louisiana,

which was approved by the Louisiana legislation in 2015. This meal includes fried catfish, barbecue ribs, hot water cornbread, black-eyed
peas, greens cooked with smoked neck bones, and sweet potato pie. Chef Harris’s dedication to preserving and promoting authentic North
Louisiana cuisine earned her a nomination for the James Beard Award for ‘Best Chef: South.’ Through

Emma Boone | Shreveport-Bossier CTB | eboone@visitshreveportbossier.org | 318-222-9391 ext. 119 | VisitShreveportBossier.org