[Recipe + Video] Locrio de Longaniza y Camarones ("Surf and Turf" Rice)

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

Keyword Dominican longaniza recipe, Dominican rice with longaniza, how to make locrio de longaniza

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 715kcal

Author Clara Gonzalez

Coloring oil: Heat oil over very low heat in a large (3 quart [3 lt] 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 leaving just the oil.
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 for a minute.
Cooking rice: Add rice and cook stirring until all the rice is coated in oil (about a minute).
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 for 10 minutes.
Uncover and stir, moving the rice from the bottom to the top. Cover again, stir in peas and simmer for another 10 minutes.
Serving: Remove from the stove, discard the bay leaves, and serve hot. You may go the extra mile and serve some tostones with it.

If you want to just make it with longaniza, double the amount. But seriously, the shrimp really go well with this dish.