Gumbo Stew With Olives

Gumbo Stew With Olives

Ingredients:
7 oz (200 g) dried gumbo
4 oz (100 g) pitted black olives
3 leeks (white part only)

Directions:
2-3 tablespoons vegetable oil
½ tablespoon tomato paste
2-3 pickled cucumbers
Spices:
1 teaspoon paprika, salt and ground black pepper to taste 2 tablespoons finely chopped
parsley
Way of preparation:
Rub the gumbo with salt. Soak it into cold water for 1 hour. Clean the leeks and cut into
strips with a length of 1.5 cm. Smother it in a pan with oil. When become soft, add the red
pepper and 1 cup hot water. Add the gumbo. Cook the meal on low heat until the gumbo is
tender. Cut the cucumbers into small cubes. Dissolve the tomato paste in a cup with 2
tablespoons of cold water. Shortly before removing the dish from the heat, add tomato
paste, the cucumbers, olives and pepper. Serve the stew sprinkled with parsley.
Combines with:
All vegetable, fish, meat salads and soups cooked by recipes from the books to properly
combine the foods; mushrooms, meat, fish, eggs, dairy products, legumes, rice, potatoes,
bread, pasta
59. ROLL OF POTATOES WITH VEGETABLES
Ingredients for 6 servings: