It sounds like an unusual bill of fare, but experts believe Hurricane Katrina will displace cuisine, not just people.
Thats according to Creole and Cajun chef John Folse, based in Donaldsonville, Louisiana, who says evacuees whove been transplanted around the U.S. and decide not to return to New Orleans, will alter their eating habits around the country.
Folse says the same phenomenon happened when transplants from the south of France moved to New Orleans and had to use ingredients they could find.
He says thats how paella became jambalaya, and similarly, bouillabaisse became gumbo.
Folse says he can see evacuees in Americas heartland substituting round steak for crawfish in their etouffee and cooks in West Texas putting tamales in their jambalaya.
Folse says thats the adaptability and extreme creativity of creole cooks.
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