New Orleans restaurant owners had only recently started to see business pick up following Hurricane Katrina and the recession when they were hit with another blow: the Gulf oil disaster.

As Allison Linn reports, the price of seafood such as shrimp and oysters from the Gulf of Mexico have skyrocketed since the oil spill began in April, forcing Louisiana restaurants to adapt. Some Louisiana restaurants are looking at bringing back old or rarely used recipes or using substitute products like alligator or catfish instead of shrimp and oysters.

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