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The Hirshon Dominican Guinea Fowl And Sausage Rice Casserole - Locrio

The Hirshon Dominican Guinea Fowl And Sausage Rice Casserole – Locrio

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  • Author: The Generalissimo


Units Scale
  • Meats and marinade:
  • 1 1/2 lb. Guinea Fowl meat, (bone-in is traditional, but you can use boneless if you prefer) cut into parts-pieces or use chicken meat, if you must
  • 1 1/2 lb. Dominican longaniza sausage, chopped
  • 1 tsp. ground annato seeds (bija) or substitute smoked sweet paprika
  • 1/2 tsp. freshly-ground black pepper
  • 2 tsp. dried Mexican oregano
    • 2 Tbsp. Dominican sofrito (sazón), made by blending these all together (refrigerate or freeze remainder):
    • 1/2 bunch cilantro
    • 1/2 bunch culantro – if unavailable, you can substitute cilantro
    • 1/2 bunch scallions
    • 1 big green bell pepper, de-seeded
    • 1 1/2 medium purple onions
    • 2 heads peeled garlic
    • 4 small aji dulce Dominicano (optional but recommended – substitute with 2 red Fresno peppers)


  • 1 1/2 tsp. Kosher salt, (or, to taste) divided
  • 2 tsp. dried oregano
  • 1/4 tsp. pepper (freshly-ground), or to taste
  • 1 cubanelle pepper, de-seeded and chopped
  • 1 small red onion, peeled and minced
  • 1/4 cup chopped de-stringed celery
  • 2 tsp. mashed garlic
  • 1/8 cup capers in brine (drained)
  • 1/4 cup pitted top-quality pimiento-stuffed green olives, halved
  • Juice of 1 lime
  • ***
  • 3 Tbsp. vegetable oil
  • 1 tsp. dark brown sugar
  • 1 cup diced auyama (kabocha squash)
  • 2 crushed chicken bouillon cubes
  • 1 tsp. whole allspice
  • 4 whole leaves of culantro, 2 Tbsp. cilantro with stem, 5 sprigs fresh thyme tied tightly with kitchen twine
  • 1/2 tsp. red pepper flakes
  • 1 cup tomato sauce
  • 2 Tbsp. Dominican rum (HIGHLY-OPTIONAL TFD addition, omit for original)
  • 2 cups vegetable broth
  • 2 cups rice
  • peeled avocado cubes or sections, for garnish


  1. In a bowl combine guinea fowl, salt, oregano, cilantro, pepper, cubanelle pepper, onion, celery, garlic, capers, olives, sofrito and lime juice. Mix well, and let it rest for 30 minutes.
  2. In the cast iron or aluminum pot, heat the oil over medium-high heat. Add the sugar to the heated oil.
  3. When the sugar turns even darker brown, add the guinea fowl (reserving the vegetables and herbs from the marinade), being careful not to splash the oil. Stir for one minute. Add sausage, stir for another minute. Add rum, stir for 15 seconds or so until alcohol burns off.
  4. Add the vegetables from the marinade and all other ingredients except rice and vegetable stock – stir to combine. Add vegetable stock to the marinade bowl, swirl to get all the marinade mixed with the stock, add to pot and bring to a boil. Taste and season with salt to taste. Add the rice and stir often to prevent it from sticking too much to the bottom.
  5. Once the liquid has evaporated, cover with a tight-fitting lid and cook over low heat for 15 minutes. Uncover and stir, moving the rice from the bottom to the top.
  6. Cover and cook for another 5 minutes. Taste the rice to see if it is ready; it should be firm but tender inside. If it is not fully cooked, cover and cook for another 5 minutes. Remove tied herb bundle and serve locrio immediately with avocado on the side.
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