Louisiana
Shreveport will soon be official Stuffed Shrimp Capital of Louisiana
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- Shreveport soon will be officially designated as the Stuffed Shrimp Capital of Louisiana.
- The delicacy’s origins are traced to the historic, Black-owned Freeman & Harris Cafe.
- A bill to grant the designation passed the state Senate with a unanimous vote.
- The city celebrates the dish with an annual Stuffed Shrimp Festival.
Shreveport soon will officially be known as the Stuffed Shrimp Capital of Louisiana, a city that traces the origins of the delicacy to the historic Freeman & Harris Cafe, which was one of the oldest Black-owned restaurants before it closed permanently in 2006.
House Bill 9 by Democratic Shreveport Rep. Joy Walters cleared the Senate May 26 on a unanimous 36-0 vote and will become law with Gov. Jeff Landry’s signature.
“We don’t talk enough about the positive things that happen in Shreveport,” Walters said in an interview with USA Today Network. “It’s exciting for me to be able to amplify our culinary and hospitality reputation.”
Though Freeman & Harris closed, its legacy is carried on by family-connected restaurants like Eddie’s Seafood and Soulfood and Orlandeaux’s Cafe. Eddie’s was named one of the “Best Soul Food Restaurants in the South” by Southern Living in 2015.
Walters said her favorites are the Freeman & Harris Cafe legacy restaurants Eddie’s and Orlandeaux’s, but many eateries offer the Shreveport-style stuffed shrimp in the city.
Democratic Shreveport Sen. Sam Jenkins carried the bill for Walters in the Senate on Tuesday, where he told colleagues this was their chance to vote for “the tastiest and most delicious bill of the Session.”
“It’s a big deal in Shreveport,” Jenkins told USA Today Network.
Like Walters, Jenkins said his top spots for the dish are Eddie’s and Orlandeaux’s.
Shreveport also plays host to the annual Stuffed Shrimp Festival each spring.
Visit Shreveport-Bossier promotes the dish, describing Shreveport-style stuffed shrimp as “large, succulent shrimp are stuffed with fiery Creole dressing, deep-fried and served with a spicy tartar sauce.”
Greg Hilburn covers state politics for the USA TODAY Network of Louisiana. Follow him on Twitter @GregHilburn1.