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Asopao de Camarones y Gandules (Puerto Rican Rice Stew With Shrimp and Pigeon Peas)
Asopao de Camarones y Gandules (Puerto Rican Rice Stew With Shrimp and Pigeon Peas)
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Delicious Puerto Rican stew with pigeon peas, shrimp, and rice for warmth and comfort. Pre-soak rice for quicker cooking. Perfect for any day needing a cozy meal.
Ingredients:
  • 1 (15-ounce) can pigeon peas (gandules), drained and liquid reserved
  • 6 1/2 cups water, for soaking the rice
  • 1 1/2 cups rice
  • 4 ounces ham, diced
  • 1 medium white onion, diced (about 1 cup)
  • 1/2 large green bell pepper, diced (about 3/4 cup)
  • 1/2 large yellow bell pepper, diced (about 3/4 cup)
  • 1 medium Roma tomato, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons recaito flavor base, store-bought or homemade
  • 1/4 cup tomato sauce
  • 6 stuffed Spanish olives
  • 1/2 teaspoon capers
  • 1 1/2 teaspoons sazón seasoning, store-bought or homemade , optional
  • 1/2 teaspoon oregano
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound peeled and deveined shrimp, tails removed
Instructions:
  • Prepare the rice: Rinse the rice in a strainer under running water to remove excess starch. In a large bowl, combine the reserved liquid from the pigeon peas with water for soaking. Add the rice and soak for 45 minutes. Drain the water into a large pot on medium-low heat to simmer; this will be added to the asopao later.
  • Prepare the ham and veggies: Heat olive oil in a 3-quart Dutch oven or a large pot over medium-high heat. Sear the ham for about 3 minutes until golden. Reduce heat to medium, then add onion, peppers, tomato, garlic, and recaito. Simmer for 6 to 8 minutes until veggies are soft and form a thick paste. Mix in tomato sauce, olives, capers, sazón, oregano, salt, and pepper, cooking for an additional 2 minutes.
  • Transfer the rice to the pot, coating it in the sauce. Mix in the pigeon peas and the reserved soaking water.
  • Let the stew gently simmer for 15 minutes. Add the shrimp, and cook for another 5 minutes, uncovered.
  • Serve the stew while hot, adjusting the thickness with hot water or chicken stock as desired to keep it fresh and delicious, especially when reheating.

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