HOW TO MAKE LOCRIO LONGANIZA Y CAMARONES

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

– olive oil –bija seeds (annatto, achiote) – longaniza, cut into slices – red bell pepper – garlic, crushed – bay leaves – diced auyama (kabocha squash), (or kabocha squash) – pitted green olives – vegetable broth, salted to taste and boiling-hot – rice, (Carolina rice) – salt, or more, to taste – shrimp (large, uncooked and peeled) – sweet peas

Ingredients:

Coloring oil:

Heat oil over very low heat in a large thick-bottomed pot. Cook bija in the oil, stirring gently for a minute, or until the oil turns bright orange in color. Scoop out bija seeds.

Browning sausage:

Add the longaniza and increase heat to medium-low. Cook longaniza until it is light brown all over, stirring as necessary.

Adding vegetables:

Stir in peppers, garlic, bay leaves, auyama, and olives. Cook and stir.

Cooking rice:

Add rice and cook stirring until all the rice is coated in oil. Pour in the broth, stir to mix all the ingredients. Simmer over medium-low heat until nearly all the liquid has evaporated. Mix in shrimp.

Simmering:

Cover with a tight-fitting lid and simmer over very low heat. Uncover and stir, moving the rice from the bottom to the top. Cover again, stir in peas and simmer.

Serving:

Remove from the stove, discard the bay leaves, and serve hot. You may go the extra mile and serve some tostones with it.

You'll also love :

LONGANIZA GUISADA (PORK SAUSAGE IN TOMATO SAUCE)

ASOPAO DE LONGANIZA (DOMINICAN SAUSAGE RICE STEW)

RECIPE

RECIPE

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