When Dr. Kim and Debra Judd married thirtyfive years ago and moved from New Orleans to Shreveport in 1981, Debra, a native of Baton Rouge, noticed something strikingly different about her new town.
“North Louisiana food was totally different from south Louisiana’s. Because Shreveport is only thirty miles from Texas and not far from Arkansas, the food was more Deep South, Tex-Mex, and barbecue than Creole or Cajun, which is the food I grew up with in Baton Rouge,” she said. It was a bit of culture shock.
Chicken and dumplings and lots of game—duck, quail, and venison—were oft en served. Tex-Mex favorites like enchiladas, quesadillas, and tostados were popular foods to serve when entertaining. Shreveport residents, many of whom were Texan transplants involved in the oil and lumber industries,…
