Asopao de Longaniza

This asopao de longaniza is rich, smoky, and packed with flavor in every spoonful. The rice thickens the broth just right, and those bites of longaniza throughout? That’s the best part. Every time I make this, I regret not making more because it disappears fast.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 packs Dominican longaniza, sliced (varied sizes) 

• 2 tbsp oil 

• 2 tbsp garlic paste 

• 2 tbsp sofrito 

• 2 chicken bouillon cubes, crumbled 

• 1 tbsp olives 

• 1/2 red bell pepper, chopped 

• 1/2 orange bell pepper, chopped 

• 1 celery rib (left in large pieces) 

• 1 red onion (cut in large chunks) 

• 2 sazón packets (use 1 if using Goya) 

• 1 1/2 cups long grain rice, washed 

• 4–5 pieces auyama (calabaza / squash) 

• 7 cups water 

• Fresh cilantro 

• Fresh recao / culantro 

• Juice of 1 lime or naranja agria

Step-by-Step Instructions

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1. Slice the longaniza into pieces, mixing sizes between small and larger chunks for texture. 

2. Heat oil in a large pot over medium-high heat. Add the longaniza and brown on all sides for about 5 minutes.

3. Add garlic paste, sofrito, crumbled bouillon cubes, and olives. Stir and cook for 1–2 minutes to build flavor.

4. Add bell peppers, celery, and red onion. Keep the celery and onion in larger pieces so they’re easy to remove later. Stir everything together. 

5. Add sazón packets and mix well until everything is evenly coated and vibrant in color. 

6. Add the washed rice and auyama. Stir until the rice is fully coated and takes on the color of the mixture. 

7. Pour in the water and add cilantro and recao (tie them together if you want to easily remove later). 

8. Cover the pot and bring to a boil. Cook on medium-high heat for 20 minutes. 

9. After 20 minutes, stir the pot, lower the heat to low, cover again, and cook for another 25 minutes until the rice is tender and the broth has thickened. 

10. Remove the large pieces of celery and onion. 

11. Finish with a squeeze of lime or naranja agria, stir, taste, and adjust seasoning if needed. 

Notes from My Kitchen

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1. That rice expands a lot, don’t add more or it’ll get too thick. 

2. Cutting the longaniza in different sizes gives you the best bites. 

3. The consistency should be between a soup and a stew. 

4. Serve with white rice and avocado on the side 😌

Yield: 6-8

Author: Michelle Disla

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Asopao de Longaniza

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

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Ingredients

• 2 packs Dominican longaniza, sliced (varied sizes)
• 2 tbsp oil
• 2 tbsp garlic paste
• 2 tbsp sofrito
• 2 chicken bouillon cubes, crumbled
• 1 tbsp olives
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 celery rib (left in large pieces)
• 1 red onion (cut in large chunks)
• 2 sazón packets (use 1 if using Goya)
• 1 1/2 cups long grain rice, washed
• 4–5 pieces auyama (calabaza / squash)
• 7 cups water
• Fresh cilantro
• Fresh recao / culantro
• Juice of 1 lime or naranja agria

Instructions

1. Slice the longaniza into pieces, mixing sizes between small and larger chunks for texture.
2. Heat oil in a large pot over medium-high heat. Add the longaniza and brown on all sides for about 5 minutes.
3. Add garlic paste, sofrito, crumbled bouillon cubes, and olives. Stir and cook for 1–2 minutes to build flavor.
4. Add bell peppers, celery, and red onion. Keep the celery and onion in larger pieces so they’re easy to remove later. Stir everything together.
5. Add sazón packets and mix well until everything is evenly coated and vibrant in color.
6. Add the washed rice and auyama. Stir until the rice is fully coated and takes on the color of the mixture.
7. Pour in the water and add cilantro and recao (tie them together if you want to easily remove later).
8. Cover the pot and bring to a boil. Cook on medium-high heat for 20 minutes.
9. After 20 minutes, stir the pot, lower the heat to low, cover again, and cook for another 25 minutes until the rice is tender and the broth has thickened.
10. Remove the large pieces of celery and onion.
11. Finish with a squeeze of lime or naranja agria, stir, taste, and adjust seasoning if needed.

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