[Recipe] Asopao de longaniza (Rice and Sausage Stew)

All the flavors from my Caribbean paradise, this locrio de longaniza y camarones is so colorful, juicy, and flavorful you will be hooked.

Course Dinner, Lunch

Cuisine Dominican

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 560kcal

Author Clara Gonzalez

Browning longaniza: In an aluminum pot (Amazon affiliate link) or cast iron (minimum 5 liters [1.5 gal] capacity) heat half the oil over medium-high heat.
Add the longaniza in the hot oil, and cook stirring to brown. Discard excess fat if you find it necessary.
Cooking vegetables: Add black pepper, garlic, cubanelle, capers, olives, oregano, carrot, peas, auyama, and stir to mix. Stir frequently to cook evenly for 5 minutes.
Stir in tomato sauce and salt and stir to combine.
Cooking rice: Pour in 2 quarts (about 2 liters) of water and bring to a boil over medium-low temperature. Once it breaks the boil, stir in the rice.
Simmer, stirring often to avoid the rice from sticking to the bottom of the pot.
Once the rice has doubled in size, and the grains have opened, and it has reduced to the consistency you prefer (see notes), taste and season with salt to taste if you find it necessary.
Stir in the cilantro. Remove from the heat.
Serving: Serve hot. Check serving suggestions above the recipe.