Don’s Bayou is Out of Oysters; All Other Food Is Good to Go

This NPR story got me thinking: If one-eighth of the seafood consumed in this country comes from the now-tainted waters of the Gulf of Mexico, would the effects of the spill be felt in Tucson anytime soon?

According to Don Garrot, the owner of Don’s Bayou – Cajun Cookin’ at 8991 E. Tanque Verde Road, he’s already feeling the effects. He said he’s out of the oysters that he typically orders via overnight delivery from a major seafood distributor in Louisiana. He ordered two gallons a week or so ago, and his distibutor said he won’t be able to provide any more.

He said he’s also unsure if he’ll be able to get blue crabs, which also live in the briny marshes along the coast of Louisiana.

Garrot may try ordering oysters from the Pacific Northwest or the Gulf of California, but for a native of Baton Rouge, that’s bordering on sacrilege. Plus, they don’t taste the same.

The rest of the foods Garrot serves—frog legs, crawfish, catfish and others—come from freshwater farms that are unaffected by the spill.

Update: Fred Harris of Kingfisher says they’ve also been out of fresh Gulf of Mexico oysters for about two weeks. The oysters typically top the list of offerings at their popular oyster bar.

This article appears in Jun 3-9, 2010.