Locrio De Salami: Dominican Style Jambalaya | Made to Order | Chef Zee Cooks

I have been eating Locrio de Salami all of my life. It wasn’t until I went to New Orleans and ate my heart out that I realized that Locrio de Salami is very similar to Jambalaya. Now there are many different Locrios the same way that there are many different Jambalayas. It all depends what meat you want to add. Follow along and learn how to make this traditional Dominican Rice and Sausage dish! For more details on all the recipes you see here visit my website: https://www.chefzeecooks.com/locrio-d... Feel free to shop some of Kitchen & Cook favorites at my Amazon Store: https://www.amazon.com/shop/chefzeecooks Here are some quick links to some of my favorite cooking products! Dominican Salami: https://bit.ly/4tL9Wya Sazon con Achiote: https://amzn.to/4wKxuWW Spanish Manzanilla Olives: https://bit.ly/4tJf7P4 Long Grain White Rice: https://bit.ly/4dT6fSj Kosher Salt: https://amzn.to/2K4c3tD Black Peppercorns: https://amzn.to/2yVJ7la Sopita/Chicken Bouillon Powder: https://amzn.to/2x9lwJe Dominican Oregano: https://amzn.to/2x9lQI6 Ninja Foodi Pressure Cooker & Air Fryer: https://bit.ly/3d4Flru Mortar & Pestle (Pilon): https://bit.ly/2Q6epOV Calderos 3pc: https://bit.ly/3t1DxVA Tostonera: https://bit.ly/3d4A3fz *Please note that some of these links are affiliate links #LocrioDeSalami #DominicanRecipes #SalamiDominicano Follow me on social media! Instagram | TikTok: @Chef.Zee Pinterest | Facebook: @ChefZeeCooks For business inquiries please email: [email protected] Ingredients • 1 sopita/bouillon cube • 1 tbs sazon or paprika • 1-1½ tbs tomato paste • ¼ tsp black pepper • ¼ tsp garlic powder • ½ tsp adobo • 1- 1½ olives • ½ red onions • 3 cups water • 3 cups long grain rice • ¼ cup green peppers • 1-2 tbs chopped recao • 1lb Dominican Salami Directions 1 To start, cut your salami into 1 inch cubes and dice your onions and peppers. 2 Warm up some olive or vegetable oil and add your salami. 3 Once your salami is lightly browned on all sides, add your onions and peppers 4 Sautee your onions and peppers until they soften then add your sopita/bouillon cube, sazon, garlic powder, black pepper, olives, and adobo 5 Stir your seasonings together and let them cook for about 1-2 minutes 6 Add your tomato paste also giving it another stir until your salami is coated in the tomato paste 7 Add your 3 cups of water and continue to stir until everything is well mixed in 8 Let the water come to a boil 9 Once it begins to boil, add your long grain white rice. Make sure you rinse your rice at least twice before adding 10 Stir the rice and let the water simmer away away until it dries up 11 When the water dries up add your chopped recao and stir once more 12 Cover your rice with aluminum foil (optional) and set your rice to the lowest possible flame 13 Cook your rice for at least 30 minutes on the low flame. You’re essentially steaming the rice right now. It’s important to let the rice cook and NOT open the lid until it’s been cooking for a while. You don’t want to release the steam that’s been collecting this whole time 14 After 30 minutes, feel free to check on your rice. Fluff if needed and rotate the rice that’s been sitting on top to the bottom. Sometimes, the rice on top is slightly undercooked while the rice beneath it is fully cooked. This is totally normal. Once you rotate the rice, cover it again and let it cook for another 5-10 minutes 15 Once your rice is fully cooked, it’s time to eat! Serve with a simple salad, avocado, rice, and beans or you can it alone. Either way, it’s delicious! Let me know how you like it. And as always, buen provecho!