It is already the middle of March. But it is still cold in Louisiana. It was 41 degrees F when I woke up this morning!!!
I need hot soup. So I decided to make this gumbo soup, which is one of the traditional Louisiana dishes. I was told that guineas fowl are the best to make gumbo soup. They are not familiar birds in regular super markets and I only found it in the local farmers market. It was quite expensive comparing to chickens. However, the soup became more flavorsome and thick.
After eating this soup, I checked the temperature. It is still 43 degrees F. Yet, thanks to this delicious soup, I feel much warmer.
Pecan pralines are one of the Louisiana’s landmarks. They are a very sweet flavor with crunchy pecan nuts. I love to eat them with a cup of coffee au lait or milk tea.
Stuffed Cabbage is one of my favorite dishes since I was a little kid. This is a Greek version of stuffed cabbage. Rice, tomato, onion, beef, lamb and lots of dill leaves are used for the stuffing. The egg and lemon sauce is called avgolemono, which is a traditional Greek sauce. It was a lot of work to make them. But it was definitely worth it!
