This is a classic Creole Dish that is favored among many in Louisiana and around the country. It was one of Jesse's most famous dishes. It takes some time and many ingredients, but that is partly what makes it so special. After all, it is quoted as being "one of the noblest of the Deep South's Creole fish confections." So with that in mind, I suppose a little time and love has to go into it. With Mardi Gras just around the corner, this would be a good way to celebrate with authenticity. I wonder if today's bouillabaisse is prepared the same way in the Creole cooking community? It would be a great tribute to Jesse and many other chef's just like him to make this authentically. I haven't been able to find much on Jesse, except what is in this book. Keeping our history alive is important. He was a key figure in the food community during his long stay with the Ballard Family and known throughout for his fine dishes. So if you make this dish, or even if you don't, give Jesse his due props for helping shape our regions classic culinary masterpieces.
