[Recipe] Asopao de longaniza (Rice and Sausage Stew)
User Reviews
5
[Recipe] Asopao de longaniza (Rice and Sausage Stew)
Description
Asopao de longaniza combines browned Dominican-style longaniza sausage with vegetables and aromatics in a large pot. The sausage is cooked first to render fat and brown its exterior, then mixed with garlic, cubanelle pepper, capers, olives, oregano, carrot, peas, and kabocha squash. Tomato sauce and salt are added for seasoning.
Water is brought to a boil and the rice is stirred in, cooking within the liquid until the grains have doubled in size and opened, thickening the stew to the desired consistency. Frequent stirring prevents sticking and promotes even cooking. The flavor is rich and savory with noticeable herb and olive notes.
Finished with fresh cilantro stirred in at the end, this stew is meant to be served hot, making it suitable for hearty meals. The combination of sausage, vegetables, and rice creates a filling and flavorful dish that can be adjusted with the optional ingredients to suit taste preferences.
Ingredients
- 1 pound longaniza 0.45 kg], chopped, Dominican style
- 2 ½ tablespoon cooking oil for frying
- ¼ teaspoons black pepper freshly-cracked or ground
- 3 cloves garlic
- 1 cubanelle pepper or bell pepper, chopped, aka cubanela
- ¼ cup capers (optional)
- 1 dozen green olives optional, pitted
- ¼ teaspoon oregano dry, ground
- 1 carrot diced (optional, large
- ¼ cup of peas (petit pois, optional)
- 1 pound kabocha squash kabocha squash, diced (optional, aka auyama
- 1 cup tomato sauce
- 3 teaspoons salt (may need more)
- 2 cups rice
- 2 tablespoon cilantro or parsley, chopped, fresh
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 Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 2084mg | 87% |
| Potassium | 752mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3100IU | 62% |
| Vitamin C | 32mg | 36% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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