The Shreveport-Bossier Convention and Tourist Bureau launched its first-ever digital magazine, Shreveport-Bossier Travel Magazine: The 2021 Culinary Issue with a heavy focus on local food and Mardi Gras culture. This free magazine allows readers to step into north Louisiana’s kitchen by clicking through 16 pages of interactive stories that focus on the culture of Shreveport-Bossier’s cuisine. This vivid piece includes everything from a grilled, whole gator and vegan options, to king cakes and other Mardi Gras food staples, as well as unlimited libations. The e-magazine is available now. Click here to view.

“This year, we were compelled to implement more innovative ways to tell local stories,” said Stacy Brown, president of the Shreveport-Bossier Convention and Tourist Bureau. “This new magazine is intentional about shining a bright light on our locals’ favorite topics: food and drink.”

The magazine opens with a message from Brown welcoming visitors to Shreveport-Bossier and hoping for a fresh start to traveling responsibly in 2021. The remaining pages are dowsed with mouth-watering images, behind-the-scenes footage, interviews with locals, and more. Each story ties into local restaurants, popular menu items, and more while taking a richer look into Shreveport-Bossier’s resilient dining community. Some of the culinary articles include:

  • Gator Grillin’ in the East Bank District
  • Booze is Not a Bad Word in Shreveport-Bossier
  • Keeping the King Cake Tradition
  • Blanc et Noir Interview with Robert Trudeau
  • Mardi Gras Food Staples
  • Iconic Eats of Shreveport-Bossier
  • Your Ideal Brunch Spot Based on Your Zodiac Sign

On the cover of this issue of Shreveport-Bossier Travel Magazine, food lovers will find an immaculate Cajun spread of meals and quick bites surrounding a boudin-stuffed, bacon-wrapped alligator grilled whole, prepared by grill master Aaron “Peanut” Hanning.

“Although ‘gator grilling is a therapeutic artform, I’m not much different than the dads that grill in their backyards while knocking back a cold beer,” said Hanning, who is also the co-owner of Frozen Pirogue. “I take pride in preparing a meal that everyone can gawk at and indulge in. My grilled gator takes the cake because it just doesn’t get more Louisiana than this.”

Joining him in this two-page feature are Beaux Hayes, owner of Beauxjax Crafthouse, and Doug Rogers, owner of Bayou Axe Throwing Company. They are friends and business partners with properties in Bossier City’s East Bank District and Plaza. Each of their locations suffered and persevered through the tussles of COVID-19 on the bar and restaurant industry. Click here to learn more about their story.

“This is just the beginning,” said Brandy Evans, contributing editor of the Shreveport-Bossier Travel Magazine and vice president of communications at the Tourist Bureau. “We have merely scratched the surface of what Shreveport-Bossier has to offer. But in this issue, we wanted to pay homage to the dedicated bar and restaurant community, as well as keep Mardi Gras traditions alive in Shreveport-Bossier.”

To read the culinary stories found in the Shreveport-Bossier Travel Magazine: 2021 Culinary Issue, click here. For more foodie fun, mark your calendars for the return of 318 Restaurant Week, March 15-20. For more information about things to do in Shreveport-Bossier, visit