Cajun Bouillabaisse @ Jacques-Imo's
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Jacques-Imo's chef-owner, Jack Leonardi.[/caption]
It's not the most popular dish at the hyper-popular Jacques-Imo's, but it is the best. Chef Jacques take a broad interpretation of the bouillabaisse concept, with shrimp, crabmeat, and crawfish in season. It's topped by a chunk of blackened tuna, and there it is. Spicy and redolent with tomatoes and the Creole trinity, it's a big bowl of pleasure for seafood lovers.
