Everybody Loves Jesse...Here Is Some More

I noticed while looking at my blog stats, a lot of you love the Jesse Willis Lewis recipes I shared last month. They are some of my top pages viewed. Well, I figured that there is no reason to forget Jesse just because Black History Month is over. People from all over the world are loving the Crawfish  and Squirrel Recipes! So, I am giving you what I think you want, more Jesse. Following are a few more. I do believe that Edith and John Watts were on to something back in 1954 when they published this book. I think it had a second release sometime in the 80's. It is a somewhat rare book, from what I can tell. There aren't many copies available online, and some are quite pricey. For those of you who do not care for these recipes, I will get back to posting some more of my favorite soon, I just find this interesting, and obviously people in Singapore, Thailand, Pakistan, Poland, the UK, Argentina as well as many other places are digging it! So here's some more Jesse Willis Lewis for y'all!

Jesse's Creole Gumbo

What better time to share an authentic gumbo recipe? Mardi Gras is right around the corner. Jesse had a mighty fine technique with this New Orleans classic. Comfort food at it's best here. Cooking up a big ole batch of this will surely make you feel like you are right there in the French Quarter.
On that note, another oldie but goodie from Jesse Willis Lewis, in honor of Black History Month.

Enjoy!

Louisiana Crawfish

If you've never tried these, it is quite the experience. I have had them  (meaning one) once. Considering I don't usually eat anything with the eyes still attached, that is quite an accomplishment. A friend of ours from Louisiana brought these to a party once. I must say it is quite a presentation watching a group of people gathered around a huge table full of these things just digging right in. They were just grabbing, peeling, and smacking like crazy and seemed to be in complete bliss. I remember them being called "crawdads" from my neck of the woods in TN as a child. From the way Edith Watts describes it in her book, I guess the proper way to eat these just comes natural if you partake. Presenting in honor of Black History Month, another true classic from Jesse Willis Lewis. Enjoy.

Jesse's Bouillabaisse

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.