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SHREVEPORT- BOSSIER

A TASTE OF TRADITION: SHREVEPORT’S ICONIC STUFFED SHRIMP
Shreveport-style stuffed shrimp is a beloved local delicacy with deep roots in the city’s culinary heritage. The dish originated at the legendary
Freeman & Harris Café—now known as Orlandeaux’s Cross Lake Café—the oldest continuously operating African American family-owned
restaurant in the United States. These oversized shrimp are packed with spicy Creole dressing, deep-fried to perfection, and served with a bold

tartar sauce. Today, you can enjoy this signature dish while overlooking scenic Cross Lake, or at other well-known spots like Eddie’s Seafood
and Soulfood Restaurant, recognized by Southern Living as one of the “Best Soul Food Restaurants in the South.” Wherever you try it, this dish
is a flavorful reminder of Shreveport’s rich food legacy.

FROM SIERRA LEONE TO SHREVEPORT: WEST AFRICAN ROOTS, LOUISIANA SOUL
At Abby Singer’s Bistro, located on the second floor of the Robinson Film Center, Chef Niema DiGrazia blends the vibrant flavors of her Sierra
Leonean roots with the soulful cuisine of northern Louisiana. Drawing connections between jollof rice and jambalaya, DiGrazia reimagines global

flavors in dishes like Jollof Arancini, Oxtail and Fufu, and her crowd-pleasing Chicken and Beignets—a playful twist on a Southern classic. Her ap-
proach to cooking is heartfelt and personal. “You’re eating from the soul in northern Louisiana,” she says. “It’s like walking into your grandmother’s
kitchen.” Embraced by the Shreveport-Bossier community, Chef DiGrazia shares her heritage through every plate, making locals and visitors alike
feel right at home.

MODERN LATIN COASTAL CUISINE AT ZUZUL
At Zuzul Coastal Cuisine, Chef Gabriel Balderas brings the vibrant essence of coastal Latin America to Shreveport. His menu showcases sus-
tainably sourced seafood and meats, creatively prepared to reflect both authenticity and innovation. Highlights include fresh ceviche, grilled fish
and meats infused with bold Latin spices, and a variety of seafood-forward dishes—each thoughtfully paired with seasonal cocktails and curated

wines. Balderas masterfully combines tradition with modern techniques, offering a dining experience that is both globally inspired and uniquely
rooted in Shreveport’s evolving culinary scene.

Serena Gray | Shreveport-Bossier CTB | sgray@visitshreveportbossier.org | 318-222-9391 | VisitShreveportBossier.org

“US UP NORTH” COLLARD GREENS
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