Orlandeaux’s Café Photos Gallery Updated Dezember 2025

Both men moved from the rural community of Campti, Louisiana, to the then-booming city of Shreveport, seventy miles to the north, sometime between 1910 and 1920. He pointed to a platter of four golden-brown stuffed shrimp on the table in front of him. “There’s a dozen people who are, right now, making this style of stuffed shrimp at their houses and selling them on the streets of Shreveport. Chapeaux’s late father, Orlando Chapman—a towering, mustachioed man who was known to sport an old-fashioned chef’s toque while cooking—always told him that only family members should be allowed to see the rolling process from start to finish. Stuffed shrimp rollers are respected not only because rolling is a lengthy and difficult process, but also because the practice has traditionally been passed down from one generation of stuffed shrimp cooks to the next.

Browse traditional tartar sauce recipes and tartar sauce recipes with twists like jalapeno or cajun spices. Orlandeaux tartar sauce recipe – In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill. The food has drawn guests to the restaurant for centuries, but its role as a safe space in a daunting time of racism and segregation is what made it a Shreveport institution. These large, well-seasoned shrimp are stuffed with crab meat, deep-fried to perfection, and paired with Creole tartar sauce. Over five generations of family ownership, the restaurant evolved, adopting new names to honor its legacy, from Pete Harris Café to Brother’s Seafood, and now Orlandeaux’s Cross Lake Café.

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Connie Robinson, a longtime stuffed shrimp roller for Freeman & Harris, went on to open C & C Café. Freeman & Harris Café’s signature stuffed shrimp likely debuted during the holiday season of 1958, when weekly advertisements for the restaurant in The Shreveport Sun first mentioned the new house specialty. Was he worried that other restaurants would watch the video and attempt to duplicate his family’s recipe and process? Big Jerry is a stuffed shrimp roller at Orlandeaux’s, which places him among an elite inner circle of employees who are entrusted to produce the restaurant’s most popular menu item. His brow is often furrowed with concern for a line cook who hasn’t shown up yet, a batch of tartar sauce that needs to be made, or the details of an upcoming party in the restaurant’s perpetually booked second-floor ballroom.

Chef Orlando Bloom Brother’s Seafood to Go

His passion for our culture and commitment to our city is evident in every aspect of his work, and we are thrilled to see him representing us at such a prestigious event. The city says Johnson has used her talents on many of the state’s floats over the years. The owner of the beloved Shreveport-Bossier restaurant, Orlandeaux’s Cross Lake Café, will represent the area on the national stage at the 2025 Rose Parade. Once perfectly crispy, visitors traditionally dip their Shreveport-Style Stuffed Shrimp in the classic Creole Tartar sauce. Known as a “political fortress,” the restaurant has long been a center of community and activism. Orlandeaux’s Cross Lake Café holds a unique place in Shreveport-Bossier’s history, not only for its food but also for its role as a hub for civil orlandeaux rights discussions.

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Though these restaurants offer expensive rates or longer waiting times, the exquisite food and ambiance are worth the price. From fish and chips to grilled shrimps, there’s nothing quite as satisfying as a simple meal of fresh seafood that’s freshly cooked. Buy whatever seafood you want fresh and have a professional chef whip something up for you, and have the best lunch in Shreveport to remember.

Ratings of Orlandeaux’s Café

The food, atmosphere, and staff truly captured the essence of a Cajun restaurant. The greens were perfectly seasoned, but the stuffed shrimp stole the show. We had mustard greens, gumbo and the stuffed shrimp plate. Chef Damien “Chapeaux” Chapman, a 2024 Louisiana Cookin’ Chef to Watch, continues this tradition with family recipes and fresh innovation. According to a news release from Visit Shreveport-Bossier, these dining experiences are memorable because they offer an intimate experience with the chefs and other food lovers.

From Freeman and Harris to Orlandeaux’s

Capers are known for their unique salty flavor, which pairs well with seafood dishes like fish and shrimp. The relish adds texture and depth to the sauce, making it a versatile condiment that pairs well with various dishes, particularly seafood. Get ready to impress your taste buds and guests with this Orlandeaux tartar sauce recipe! Today, I’m diving into the world of Orlandeaux tartar sauce recipes.

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“Everyone is just here to celebrate the love we have of the community, the love we have for each other and the love we have for food.” I love a food latte and was recommended the Eastside latte and it was amazing. Delicious authentic food, generous portions, easy on the wallet, and the meal came with a view!!!

• 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.
• We had a party of 13 and everything about this restaurant was perfect.
• Stimming from 1921, but undergoing a few name changes, (Freeman & Harris Café, Pete Harris Café, Brother’s Seafood), Orlandeaux’s Café is recognized as the continued legacy of the Oldest Continuously Operating African-American Family Owned restaurant in the United States!
• 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.
• Of course I had to bring my gumbo back to Texas because it was so much food.
• Once perfectly crispy, visitors traditionally dip their Shreveport-Style Stuffed Shrimp in the classic Creole Tartar sauce.

We had a party of 13 and everything about this restaurant was perfect. From my family to the rest of Shreveport, we thank you for 100 Black History months of being a part and to continue to support us through our changes, through the struggles, through the ups and downs. “Shreveport has been a part of my family’s business for 101 years and just to say that so many people weren’t able to make it through this pandemic, it is a blessing. Now, Chapman owns the restaurant in which his grandfather once served others. Another full circle moment is the location he moved his restaurant to just recently.