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(Reuters) – On the surface, all seemed right with the world at the Louisiana Seafood Festival, with the aroma of grilled shrimp mingling with live Cajun Zydeco music and sweltering heat on the edge of the French Quarter. But the intoxicating smells and sounds that exemplify New Orleans only partly masked an underlying fear among restaurateurs promoting their dishes that the oil spill fouling the Gulf of Mexico will harm their business for years.

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