Asopao de longaniza just screams Dominican flavors to me. Sure, other countries have asopaos, and others have longanizas, but this Dominican sausage and rice stew is, as we say, "dominicano hasta la tambora".
Why we ❤️ it
After sancocho, asopa'os are Dominican's most favorite stews.
There are so many asopao recipes on our blog - from the popular asopao de pollo, or the amazing asopao de camarones (shrimp), to the simpler asopao de chuleta (pork chops). But this one couldn't be left out. It is so rich, so flavorful, so warming and comforting that is perfect for the cooler days of winter, but nobody will thumb their nose at it even in the heat of summer in the Dominican Republic.
You can serve asopao de longaniza with some avocado, tostones (fried plantains), or a few pieces of casabe (yuca flatbread). Many, like me, absolutely require some agrio de naranja or hot sauce with our asopao.
Some would even eat a ripe banana with theirs
About this recipe
This is a very flexible and forgiving recipe. You can add or take out ingredients as you wish, the recipe tells you which ones are optional, so you can try to find the exact flavor you or your family prefer. No wonder this is such a popular dish.
This recipe yields 6 servings.
If you want to try a similar dish, I highly recommend locrio de longaniza (rice with Dominican sausage).
[Recipe] Asopao de longaniza (Rice and Sausage Stew)
- 1 pound Dominican longaniza, [0.45 kg], chopped
- 2 ½ tablespoon oil for frying
- ¼ teaspoons pepper (freshly-cracked, or ground)
- 3 cloves garlic
- 1 cubanela (cubanelle pepper), or bell pepper, chopped
- ¼ cup capers, (optional)
- 1 dozen pitted green olives, (optional)
- ¼ teaspoon oregano (dry, ground)
- 1 large carrot, diced (optional)
- ¼ cup of peas, (petit pois, optional)
- 1 pound auyama (kabocha squash), kabocha squash, diced (optional)
- 1 cup tomato sauce
- 3 teaspoons salt, (may need more)
- 2 cups rice
- 2 tablespoon chopped fresh cilantro, (or parsley)
- 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.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.