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

Sure, other countries have asopaos, and others have longanizas, but this Dominican sausage and rice stew is, as we say, "dominicano hasta la tambora".

Course Dinner, Lunch

Cuisine Dominican

Keyword dominican longaniza, dominican sausage longaniza

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 560kcal

Author Clara Gonzalez

Ingredients

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)

Instructions

1. 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.

2. 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.

3. 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.

4. Serving

Serve hot. Check serving suggestions above the recipe.

Nutrition