clock menu more-arrow no yes mobile

Filed under:

Oil Spill Cuisine

gulf-cuisine.jpgThe Gulf oil spill is forcing some signature Creole dishes off of menus. Chefs are "scouring vintage cookbooks for authentic Creole recipes that don't require Gulf seafood" and "experimenting with substitutes including mussels, scallops, carp, alligator and the lowly but fresh-water crayfish, recruited to step into the shoes of crab or shrimp." [Miami Herald]