I will just leave these reviews below for our favorite Shrimp, Potato & Corn Bisque!

“It was the perfect night to make your Shrimp, Potato and Corn Bisque; it definitely hit the spot. Great recipe that’s quick, uncomplicated and gives delicious results!! Yummy, thanks Ashley. ” ~ Debbie

“I made the shrimp corn potato chowder last night and it is my new FAVORITE cold day soup! “ ~ Allyson

“We made the Shrimp, Potato and Corn Bisque last night. It was soooo good! Will definitely make this again!” ~ Kim

Ingredients:

• 3 tablespoons butter
• 1 small yellow onion, diced
• 4 cups milk
• 1 potato, diced
• 1 can cream of potato soup
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon white pepper
• 1 can crisp corn
• 1 pound large shrimp, peeled

Directions

Heat Dutch oven over medium heat with butter.  Add onion.  Let cook until soft.  Add milk, potato, cream of potato soup, milk, Cajun seasoning, salt, and white pepper.  Bring to a boil and simmer for 15 minutes, stirring occasionally.  Stir in corn and cook 5 more minutes.  Add shrimp and cook until shrimp are pink.

(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)

The Shreveport Police Department, led by Chief Wayne Smith, is actively pursuing Deatrick Brown (12-12-1986) in connection to a reported domestic-related home invasion that occurred on January 4, 2024. The Domestic Violence Unit initiated the investigation after a reported battery, revealing that Brown allegedly entered the victim’s home through a window and subjected her to multiple head punches with a closed fist. Brown fled the scene before officers arrived.

Despite claiming to have moved to Houston, Texas, Brown did not surrender himself as requested. Subsequently, on January 26, 2024, investigators obtained a warrant for Brown’s arrest, charging him with one count of Home Invasion. No bond has been set.

Chief Wayne Smith emphasizes the extreme danger of domestic violence and urges those who feel at risk to reach out to the Shreveport Police Department. Collaborating with local advocacy groups and the victim’s assistance team at the District Attorney’s Office, they offer support to help individuals escape danger.

Detectives are seeking information on Brown’s whereabouts and encourage the community to contact the Shreveport Police Department at 318-673-7300 #3. Those preferring to remain anonymous can reach out to Caddo Shreveport Crime Stoppers at 318-673-7373 or through the P3Tips app. Crime Stoppers offers cash rewards for information leading to the arrest of wanted individuals, ensuring confidentiality for tip providers.

The Centenary Competitive Cheer team has been selected as Centenary Athletics’ “Team of the Week” after the Maroon and White had two days of impressive performances this past weekend at the Star Spirit Productions – Southern Bid Bash at the Celtic Media Center in Baton Rouge.

On the first day of the competition on Saturday, Centenary earned a program-best score in their game day routine. The team competed their traditional or “big routine” first in the day earning a 35.4 out of 40 in their voice, motions, performance, and school representation. They also saw high marks in routine composition with an 8 out of 10 and a 5 out of 5 in jumps. 

In the game time category, the team brought home a season best 93.34 out of 100. They earned a 3.8 out of 4 in stunt technique and pyramid technique. They also earned a perfect score in jumps and pyramid technique. 

On Sunday, the final day of the competition, the teams’ traditional routine saw a seven-point upgrade for its second time taking the floor earning perfect mentionable scores in jumps with a 9.5 out of 10, 8.9 out of 10 in voice and inflection, and a 9.9 out of 10 in school representation. In fact, the entire routine saw scores in every category with an 8.0+. 

For the team’s game day routine, after making some adjustments late Saturday night, they saw improvements in their building difficulty, building technique, tumbling and jump technique, and overall impression. 

“The team really pushed themselves this weekend,” said head coach Kaylee King. It’s tough to go back to back days of competition. And to debut a new routine this weekend, totaling four total routines taking the floor, that’s not an easy task.”

“I’m proud of how they came together and I look forward to seeing the final touches we can add to our routines before nationals!”

In a devastating incident early Monday, a teenager lost their life in a shooting that unfolded in the 2400 block of Darien in the Queensborough neighborhood of Shreveport. The scene was marked by dozens of shell casings strewn across the ground, painting a grim picture of the violent act.

Eyewitnesses recounted to the police that an assailant, concealed behind a dark mask, unleashed a hail of gunfire into a residence from the outside. Regrettably, the young man fell victim to at least one of the bullets, succumbing to the violence that erupted in his community.

This tragic event marks the sixth homicide in Shreveport this year, casting a somber shadow over the city, particularly in the 71103 zip code where the incident occurred. Authorities are urging anyone with information about the case to come forward and assist in the investigation. To report any leads, please call Caddo-Shreveport Crime Stoppers at (318) 673-7373. Together, we can strive for justice and work towards creating safer communities.

What do you get when a chicken lays its eggs at the top of a hill?

[showhide type=”post” more_text=”Show Answer” less_text=”Hide Answer”]Egg rolls![/showhide]

By TONY TAGLAVORE, Journal Services

Casa Jimador, the popular Mexican food restaurant on Line Avenue in Shreveport which prides itself on providing “A high class dining experience for an affordable price,” is expanding to two new locations.

Last Friday, Casa Jimador owner Ramiro Gutierrez closed a deal to purchase Cantina Laredo in Shreveport’s Shoppes at Bellemead, located between Youree Drive and Kings Highway. Cantina Laredo has been serving gourmet Mexican food for 18 years. It was last sold a year-and-a-half ago to a restaurateur in Texarkana, Arkansas.

“I love the location,” Gutierrez told the Shreveport-Bossier Journal soon after the transaction was final. “I have a lot of respect for the people of Shreveport. I will do my best”

The plan is for Cantina Laredo to remain open 2-3 more weeks. The restaurant will then close for a few weeks while renovations are made. When the restaurant
re-opens, it is expected to bear the name Casa Cantina, building off Casa Jimador’s popularity and Cantina Laredo’s longevity.

“We’re going to have the same concept at both places.” Gutierrez said. “We will be sister restaurants.”

This isn’t the only expansion for Gutierrez. He will soon open a Casa Jimador in North Bossier.

“My customers are what make a successful restaurant,” Gutierrez said. “My job is to provide the best for them, and that’s what I know how to do.”

Locally-owned restaurants have struggled in recent years, due in large part to rising food costs, and difficulty in hiring and keeping good staff. However, Gutierrez has a firm belief in what makes a successful restaurant.

“Consistency. Consistency and being friendly to your customers.”

Contact Tony at SBJTonyT@gmail.com

Each week, the Shreveport-Bossier Journal’s always hungry reporter visits a different restaurant and tells you about the experience.

By ANON E. MUSS, Journal Services

Back in the day — way back in the day — Shreveport-Bossier was home to two iconic Italian restaurants: Brocato’s and Sansone’s. To give you an idea of how Italian they were, Sansone’s manager was Vito Cefalu, and Joe Brocato was from Sicily.

Frankly, no longer do we have what I would call true Italian restaurants. But on a recent Wednesday night, a friend and I had a taste for Italian food. So it seemed fitting we give a restaurant with the word “Italian” in its name — Roma Italian Bistro (8905 Mansfield Road, Shreveport) — a try.

Before we get inside the restaurant, I need to tell you about getting to the restaurant, as the address is only so much help. Off Mansfield Road, you have to turn where you see the restaurant’s banner. If you’re heading south on Mansfield Road, that means you will need to make a U-Turn after you pass Roma. Then, you have to follow the “road” which takes you behind another building. Eventually, you will get to Roma’s parking lot.

We walked in at 6:50, and made the short walk down a hallway to where a gentleman was waiting to seat us. He asked if we preferred a table or a booth. We did not have a preference, and he took us to a booth in one of the restaurant’s two dining rooms.

This particular room had a bar and three televisions — two big screens hanging over either side of the bar, and one smaller TV hanging in the middle of the bar.

If you’re expecting to feel like you’re in Italy, Roma isn’t your place. The walls are gray (paint had come off part of the wall which we were sitting against), the floor is black and white checkerboard, and the recorded music was anything but Italian.

When you think Italian, don’t you think red, like red and white checkered table cloths? I didn’t see anything red.

The closest we felt to being in Italy was when our waiter spoke. Roberto isn’t from Italy, but from Albania. He referred to the southeast European country as being “next door” to Italy. Hey, that’s close enough for me. There was a slight communication barrier, but Roberto was extremely friendly, knowledgeable of what was on the menu, and treated us right throughout our meal.

Not long after we sat down, Roberto brought us a basket with three big rolls. He also brought a saucer with olive oil, garlic, basil, and parmesan cheese mixed together. The rolls were barely warm, but tasted good when dipped in the mix.

Upon opening the menu, we discovered we would have a hard time choosing what to eat. There were 13 “House Specialty Pastas”, 12 “Chicken Entrees”, and seven “Veal Entrees”. There are eight pizza choices (sizes from 12 to 18 inches), and several other entrees which don’t fall into a particular category. But know this — even if you get something like a chicken or crawfish dish, it will be prepared Italian-style.

From nine appetizer choices, we chose Stuffed Mushrooms ($11.99). This was my least favorite thing we ate. There were five or six small mushrooms, and the stuffing fit the mushroom’s size. They were served on a plate covered in a pink/red sauce, which is not my favorite. There was something else on the plate — small cubes of we didn’t know what. They tasted like cheese. I asked Roberto, and he said he thought it was some kind of seafood.

If I’m going to an Italian-themed restaurant, I am going to eat something Italian. All these years later, I still remember Brocato’s Veal Parmesan. I can close my eyes and see the thick, deep red sauce covering the veal and the pasta. How would Roma’s Veal Parmigiana ($16.99) compare? I was about to find out.

No matter what my friend’s taste buds want, she hardly passes up an opportunity to have Salmon. Remember I said most everything at Roma is cooked Italian-style? The menu described Roma’s Grilled Salmon ($20.99) as being cooked in mushrooms, zucchini, Broccoli, mixed bell peppers, and Red Onion, and sauteed in extra virgin olive oil and fresh garlic.

It didn’t take too long for us to get our meal, but long enough that we felt each dish would be cooked correctly. We were right. While my Veal Parmigiana didn’t quite look and taste like Brocato’s version, it was good. The veal (there was one-and-a-half pieces) was warm, nicely breaded, and topped with melted mozzarella cheese.

The spaghetti (not as warm as the veal) wasn’t a large portion, but it was enough. I asked that the marinera sauce be served on the side, and it was. The sauce was on the thin as opposed to thick, but had good taste.

My friend’s salmon presentation was excellent. A big piece of fish sat on top of a bed of all of the above-promised vegetables. She said while the salmon was good, it tasted “a little fishy”. She raved about the vegetables — and was still talking about them two days later.

After our meal, when Roberto asked if we would like dessert, we thought about it and decided “Yes”. Again, we had choices to make, as the offering swere three types of cheesecake, a lemon cake, Tiramisu, a Cannoli, and a Chocolate Mousse Cake.

My friend, who is way smarter than me, had the foresight to ask Roberto if everything was made in-house. He said the only dessert made at the restaurant was the Cannoli.

I remember going to New Orleans as a child and getting a Cannoli from Angelo Brocato in the French Quarter. That crunchy, tube-shaped fried pastry dough, the half vanilla, half chocolate filling, powdered sugar on top. (My waist just grew an inch while writing.)

Surely a Cannoli ($6.99) from Roma Italian Bistro in Shreveport could not come close to the Cannoli’s I remember.

I was wrong.

Thinking Roma’s Cannoli’s would not be very big, my friend and ordered one each. Turns out, we could have split one. And when I say they looked outstanding, I am serious. Each Cannoli had plenty of filling, was topped with chocolate drizzle, and of course, powered sugar.

And the Cannoli’s tasted every bit as good as they looked. They are worth a visit to Roma, even if that’s the only thing you order.

The cost of our meal before taxes and tip was $61.95, which seemed reasonable for the food and service we received. I am giving Roma Italian Bistro Three Forks. I would return, but not go out of my way. But that could change, if the restaurant received an uplifting, Italian-looking makeover (starting with the music).

If you’re looking for Italian food like we had in the old days, Roma isn’t your place. But if you’re looking for a casual, middle-of-the-road Italian taste, there’s nothing wrong with a visit to Roma. It’s a lot cheaper than going to Rome.

Is there a restaurant you would like the Journal to visit?
Email SBJRestaurantReview@gmail.com

1 Fork: Would rather eat a box of dirt
2 Forks: Will return, but only if someone else is buying
3 Forks: Will return and look forward to it
4 Forks: Will return and go out of my way to do so

The newly inaugurated Lash Family YMCA in south Shreveport welcomed the community through its doors this past Saturday. C.E.O Gary Lash emphasized the YMCA’s core mission of fostering unity and enhancing the quality of life for all.

Situated in south Shreveport, the YMCA offers breathtaking views with the main workout space located upstairs. 

The grand opening event took place on Saturday, January 27, starting at 10 a.m. The venue for this exciting celebration was the Camp Forbing Town Center, located at 9440 Ellerbe Rd. The Lash Family YMCA stands as a testament to the commitment to community well-being and the promotion of a healthier and more vibrant Shreveport.

The Caddo-Bossier Parishes Port Commission recently announced the election of officers to lead the Port for the upcoming year, bringing fresh perspectives and strategic plans to further enhance the region’s economic development.

Bill Altimus, the former Bossier Parish Administrator, has been elected as the new President of the Commission. Altimus, who joined the Caddo-Bossier Port Commission in 2019, represents Bossier City and is enthusiastic about the Port’s continued role in Northwest Louisiana’s economy.

“The Port of Caddo-Bossier continues to play an important role in the economy of Northwest Louisiana,” said President Bill Altimus. “I look forward to working with the other Port commissioners and the Port team to continue growing our footprint and creating more jobs and economic opportunities for the area.”

Joining Altimus in the leadership team is Joshua K. Williams, the new Vice President, representing the City of Shreveport since 2021. Additionally, retired Judge Stephen V. Callaway, the newest commission member since November, has been appointed as the Secretary/Treasurer, representing the Caddo Parish Commission.

Vice President Joshua K. Williams emphasized the Port’s expected vital role in the region’s economic development, citing upcoming projects such as new warehouses, tenants, and infrastructure initiatives.

“In my two months on the commission, I have learned the importance of The Port to the area’s economy,” said retired Judge Stephen Callaway. “With the help of economic development partners like North Louisiana Economic Partnership, BRF, Greater Bossier Economic Development Foundation, we are helping to create jobs and opportunities at both The Port and throughout Caddo and Bossier Parishes.”

The Port of Caddo-Bossier is currently involved in three major projects aimed at benefiting both current and future tenants. These projects include the Bossier City Waterline, the I-69 Service Road, and the construction of a new heavy-load warehouse.

Construction crews are actively working on laying pipes for the Bossier City Waterline, extending from Bossier City to the undeveloped west side of The Port campus. Simultaneously, design work is underway for the I-69 Service Road, which will provide a direct route for commercial traffic heading north on I-49.

The construction of a new 40,000-square-foot heavy-load warehouse is also in progress, with funding from The Port, Red River Waterway Commission, and the Louisiana Department of Transportation and Development.

The Port of Caddo-Bossier, spanning 4,000 acres, stands at the head of navigation on the Red River Waterway. As an inland multi-modal transportation and distribution center, it plays a crucial role in connecting customers throughout the Ark-La-Tex region to domestic and international markets via the Mississippi River and the Gulf Intracoastal Waterway. With these strategic initiatives and dedicated leadership, the Port is poised for continued growth and economic success in the coming years.

Once I was preaching and a wasp landed on my shoulder. I didn’t see the wasp, nor hear it. After it landed, it proceeded to walk between my shoulders using the stole I was wearing that Sunday. The choir saw the wasp land. The choir watched the wasp walking on my stole. The choir met, established a quorum, had a discussion, and took a vote. The vote of the choir was to sit there and watch the wasp to see what would happen.

During the discussion it was determined that swatting the wasp off my shoulder would disturb the rhythm of the sermon. It might frighten the preacher. It was further determined that any attempt to remove the wasp might cause the wasp to sting the preacher. I appreciate the compassion of the choir. They sat and watched the wasp the entire sermon. I’m sure there were follow up conversations about the dangers the wasp posed to the preacher. However, the choir stood firm with their vision statement, “let’s watch and see what happens.”

At the end of the sermon, I asked the congregation to bow in prayer. I bowed my head and heard the wasp fly off. The wasp didn’t want to hang around for the invitation hymn and ten verses of “Just As I Am.”

I know that story because I survived that story. After the service the choir gathered and told me about their deliberations. I told them about hearing the wasp fly off as I bowed my head to pray. We all laughed, and I suppose the wasp lived happily ever after.

A member of that choir has joined the Trinity choir. He called me Sunday afternoon and told me another story.

Seems that Sunday the choir noticed a spider descending from the ceiling of Trinity. If you have been in our sanctuary, you know that was some descent. The spider was to the left of the preacher and was headed toward the pulpit. Again, the choir assembled, a deliberation took place, and it was decided to “watch and see what happens.” I’m sure the television audience thought that the choir was intensely listening to the sermon. Nope, they were watching the itsy-bitsy-spider and wondering if it would tangle with the preacher in mid sermon.

I suppose the spider continued the descent to the floor and I hope the spider is happily exploring other realms of the Trinity sanctuary. The spider may be in the choir loft or perhaps by now the spider is out in the seating area of the sanctuary. I have learned from two choirs that maybe I should leave the spider alone and “watch and see what happens.” I’ll bet people at Trinity will pay extra attention to their environment on Sunday.

We default to jumping into the middle of something, solving every problem, and meeting every challenge that comes our way. Perhaps a better strategy is to take our hands off a situation, sit back, and “watch and see what the Lord will do.”

That is called faith.

Welbilt’s Lincoln Foodservice Equipment, a Welblit brand company specializing in commercial-grade foodservice equipment, is set to establish a new U.S. operations center at Welbilt’s existing site in Caddo Parish.

The $2.3 million investment is poised to create 99 direct new jobs with average annual salaries exceeding $50,000. Louisiana Economic Development estimates an additional 137 indirect new jobs, bringing the total potential new jobs in the Northwest Region to 236.

Louisiana Governor Jeff Landry commended Welbilt for recognizing the state’s unique advantages for business, particularly its skilled manufacturing workforce. The project will add 35,000 square feet of manufacturing space to Welbit’s current Caddo Parish facility, supporting the production of Lincoln Foodservice brand ovens for industry customers nationwide.

Welbilt CEO Kevin Clark stated that the strategic move aims to amplify capacity and optimize lead times for a more agile and responsive approach to customer needs. The company plans to begin commercial operations by the end of the first quarter of this year.

Shreveport Mayor Tom Arceneaux expressed excitement about the new venture and its impact on the industrial landscape. The state of Louisiana offered a competitive incentives package, including LED FastStart, Industrial Tax Exemption, and Quality Jobs programs, to secure the project in Shreveport.

Justyn Dixon, President and CEO of North Louisiana Economic Partnership, highlighted the growth of Welbilt in Caddo Parish as a substantial contribution to the continuously expanding manufacturing base in north Louisiana. Lincoln Foodservice Equipment’s decision to locate in Shreveport is seen as a testament to the community’s appeal and collaborative spirit.

For those interested in job opportunities, hiring events, and news updates from Lincoln Foodservice Equipment, registration is available on their website at LincolnFP.com.

About Lincoln Foodservice Equipment: Lincoln, a Welbilt brand company, designs, manufactures, and markets a wide range of quality conveyor and accelerated cooking platforms for the commercial foodservice industry. With a comprehensive offering of high-to low-volume equipment, the brand caters to any restaurant application. Learn more at LincolnFP.com.

After being tucked into bed one night, nine-year-old Emilie Gibson shared a “bucket-list” dream with her father, Trey. Despite battling a rare pediatric brain cancer known as Diffuse Intrinsic Pontine Glioma (DIPG), Emilie expressed her wish to be a queen on a Mardi Gras float. In 2017, her dream became a reality as she rode a Highland Parade float, dressed as a pirate alongside her older brother Alex.

Emilie’s spirited personality, described as having a “sparkly rainbow unicorn-loving sense of style,” captivated hearts during her 13-month battle with DIPG, a disease for which there is currently no cure. Tragically, she passed away on Halloween Night in 2017, leaving behind a poignant question that fueled her legacy: Why isn’t there a childhood cancer float?

In response, Trey Gibson, an LSUS instructor, along with his wife Candi and a dedicated support team, initiated the creation of the childhood cancer float, debuting in the 2019 Highland parade. This year marks their fifth participation, showcasing two floats—a castle and a pirate ship—inspired by Emilie’s vision.

Children fighting cancer ride on these floats, tossing beads and throws to spectators along the historic streets of Shreveport. Despite the bittersweet memories, Gibson is determined to honor Emilie’s legacy by providing kids with a memorable experience. The event has grown from humble beginnings with a friend’s truck to the present, featuring their own trailers, a blow-up dinosaur, and unicorn.

Adding a philanthropic element, the “Fight Like Emilie Foundation” has transformed into a chapter of “The Cure Starts Now.” This national organization focuses on childhood cancer research, and attendees can now donate through a QR code on the floats. The proceeds support The Cure Starts Now Krewe of Emilie, helping cover costs for continued participation in the Highland Parade.

Emilie’s shirt slogan, “Just Keep Swimming,” inspired the foundation’s name, reflecting her resilience as a competitive swimmer. The Cure Starts Now’s collaborative approach has brought progress to DIPG research, with a registry of patients aiding in understanding the disease.

Despite the uphill battle in childhood cancer research funding, Gibson’s chapter plans year-round events. These include a social media campaign around Emilie’s birthday, a golf tournament in September for Childhood Cancer Awareness Month, and participation in the “Giving First” fundraiser in November.

Emilie’s impact extends beyond her short life, creating a legacy of joy, awareness, and hope for children facing similar battles.

The Caddo Parish Sheriff’s Office is warning residents of a recent phone scam circulating in Caddo Parish.

Financial Crimes Sgt. Chris Daniel says if you receive a phone call from someone stating he’s Deputy Bryan Smith or any other CPSO deputy and he asks for money or claims you owe fines, it is a scam. No one from the Caddo Parish Sheriff’s Office will ever ask anyone for payments over the phone, and they will never ask for any payment to be sent by mail. 

According to Sgt. Daniel, several people have reported being contacted by scammers recently. If you receive such a call, hang up immediately. Never pay money or compensation like gift/money cards, and never provide personal information.

The Louisiana Sheriff’s Scholarship Program, an initiative fueled by the Louisiana Sheriffs’ Honorary Membership Program, is set to provide invaluable assistance to deserving Louisiana students pursuing higher education. St Charles Parish Sheriff Greg Champagne, Program Chair, emphasizes the program’s commitment to education and its confidence in the state’s youth as future leaders.

Each parish affiliated with the Honorary Membership Program will award scholarships of up to $1,000 to graduating high school students. These scholarships, not loans, serve as gifts to alleviate the increasing costs of tuition and related expenses in higher education. Importantly, recipients must be permanent residents of Louisiana, utilize the scholarships within the state for higher education, and enroll as full-time undergraduate students.

To apply, candidates must submit completed applications to the Sheriff of their permanent Louisiana residence by April 1st, and they must be eligible for admission to the specified school. The scholarships will only be disbursed for attendance at in-state institutions of higher learning. The announcement of scholarship winners is scheduled for May 1st each year.

Sheriff Champagne highlights the importance of the Honorary Membership Program in bringing scholarships to Louisiana students heading for higher education. Continued support for the program is crucial to sustain these efforts and fund other essential projects and initiatives.

For additional information on the Sheriffs’ Scholarship Program, interested parties can contact the Bossier Sheriff’s Office at (318) 965-3409. Applications are available at www.bossiersheriff.com.