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Serves: 8
Prep Time
Total Time


2 tbsp
olive oil
30 mL
1 1/4 cup
sliced Extra Smokey Smoked Sausages
300 mL
1 cup
finely diced red onion
125 mL
2 tbsp
Roasted Garlic Seasoning Paste
30 mL
1 cup
canned diced tomatoes
250 mL
1/3 cup
finely chopped parsley, divided
75 mL
bay leaves
1 tsp
smoked paprika
5 mL
1 1/2 cups
parboiled rice
375 mL
2 1/2 cups
reduced sodium chicken broth
625 mL
1/2 cup
white wine
125 mL
1 bag
Uncooked Colossal Freshwater Shrimp (8-12 ct)
454 g
1 bag
mussels, cleaned
900 g
lemon, cut into 8 wedges


Step 1
Preheat barbecue to high. Place roasting pan on barbecue and add olive oil. Stir in sausage, onion and garlic paste. Cook until onion is lightly browned, 3 to 5 min. Mix in tomatoes, about 2/3 of the parsley, the bay leaves and paprika. Continue cooking until tomatoes thicken to a paste, 5 to 8 min.
Step 2
Add rice and cook, stirring continually, 1 to 2 min. Pour in stock and wine and bring to a boil. Close barbecue lid and cook 5 min., then open lid and gently shake pan side to side (being careful not to splash hot liquid), do not stir. Close barbecue lid and continue cooking until most of liquid is absorbed by the rice, about 5 min.
Step 3
Open lid and lower temperature to medium-high. Scrape any rice that is sticking to edges of pan. Using tongs, push shrimp into rice and then spread mussels overtop. Close barbecue lid and cook another 5 to 10 min., checking every few min. to make sure the mixture has not dried out (reduce heat if liquids cook off too quickly). Gently shake pan side to side (being careful not to splash hot liquid), or scrape edges, to loosen rice from sides. The dish is done when rice is tender, shrimp is cooked through and mussels are open. Remove bay leaves. Garnish with remaining parsley and lemon wedges to serve.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
13 g
Saturated Fat:
3 g
39 g
24 g
115 mg
1 g
860 mg