Serving up stuffed shrimp to everyone under the sun

What makes a restaurant a success? For of Shreveport, there is only one answer. “God first, then family,” says Mavice Thigpen, daughter of Eddie Hughes, who, along with his wife, Lois, and their children, opened the restaurant in 1978.

“My grandfather was one of the owners of Freeman & Harris Café, and my dad worked there as a child until he opened a restaurant of his own. My dad loved cooking, even in the Army, where he was a cooking instructor. After the service, he perfected the stuffed shrimp recipe that he created when he was 16.”

Eddie passed away in 1995. His wife, Lois, who is 90, still does the books. “We are the oldest African American-owned restaurant in Northwest Louisiana. We’ve had the same location and phone number since 1978,” says Mavice of this family-run business at 1956 Hollywood Ave. And what a business it is.

First, there’s the restaurant that is, quite literally, famous. “We have a book, and we save all the articles” Mavice says of their write-ups in such magazines as Louisiana Cookin’, Bon Appetit, Garden and Gun, and Southern Living, which in 2015, listed them as one of the Best Soul Food Restaurants in the South.

No one thing makes them famous. Some would say it’s the secret stuffed shrimp recipe made fresh every day, and others might say it’s the tartar sauce, but there are also many other praiseworthy options on their menu. Pork chops, hamburger steak, rice and gravy, red beans and rice, and sausage are just some of the downhome comfort foods that Eddie passed on. And let’s not forget dessert. “My son, Jarrett, makes his peach cobbler every Friday,” Mavice says.

“He also makes a honeybun cake on occasion.” While these delicious recipes and good service have contributed to Eddie’s wonderful word-of-mouth advertising, it didn’t hurt that they were also featured on “Flip My Food” with Chef Jeff and on the Food Network’s “Restaurant Impossible” with Chef Robert Irvine in 2022.

“We don’t even know how it happened,” Mavice says of the call they got from “Restaurant Impossible” in 2019. “I thought it was a hoax, and it was hard to convince my brother it was on the up-and-up. Chef Robert was exactly like he was on TV. They came and renovated the dining area and added some dishes to the menu, such as a zesty stuffed shrimp.” Britney agrees, “It was a good experience for us. From time to time, they will re-air the episode, and we get a whole new influx of people.”

“Robert tried to warn us,” Mavice said. “He told us, ‘Take a break; don’t open for a few days after the filming.’ But we said, ‘No, no.’ People were lined up down the street. We had to put up a sign, ‘Closed for lunch break,’ and that was at 4:30 in the afternoon,” Britney laughs. “We were slammed. It was crazy; I told Mom she should have had more kids.”

Hard work and commitment are at the heart of their business. Mavice is at the restaurant at 7 a.m. doing prep work. Her son, Bryant, and nephew, Christopher, their two chefs, are also there. Mavice’s children, Javia and Dreike, are always on call. Even the grandchildren are finding their place in the mix. In addition to the restaurant, Britney and Bryant handle the “Eddie Mobile.” “Requests come in for reunions, graduation parties, field days, you name it,” says Britney.

Catering is handled by Mavice’s brother, Geno. “He loves to cater and make fried turkeys,” Mavice says. Her nephew, Jerald, handles PR. They also deliver all over the world. “I get alerts on my phone from places like Australia, Nigeria and all over the United States,” Britney says. They ship about 25 orders a month. They also host a Stuffed Shrimp Festival around Mother’s Day every other year, so look for that in 2026.

As if they didn’t have enough irons in the fire, they have an exciting new adventure ahead. On July 24, they will debut Eddie’s in Brookshire’s Groceries. And in a couple of years, they will be celebrating their 50th anniversary. “It’s gonna be a wang dang doodle,” Mavice says.

When asked about her family’s legacy, Mavice is grateful. “Our parents taught us the value of hard work; we watched them get up and go to work every day. My dad would be so proud that something he created as a young man has gone all over the world. ‘It’s our legacy and our heritage,’ he would say, ‘keep it going, keep it going, ‘ just like my brother, Geno, says all the time. It has always been about family.”

Eddie’s mouth-watering food is available at 1956 Hollywood Ave., Shreveport, or call them at 318-631-9082 for pick-up or delivery. Order online: stuffedshrimpcompany.com, where you can also find a list of local stores that carry their stuffed shrimp and tartar sauce. Stay up-to-date with their quarterly newsletter and on facebook.com/eddiesstuffedshrimp. Dining hours are Tuesday through Friday, 11 a.m. to 5 p.m.