Big Rock


January 18, 2017



2 celery stalks, chopped
1 onion, diced
2 green bell peppers, diced
3 tbs garlic, chopped (Approx. 3 fresh chopped cloves)
2 tbs canola oil
1 tsp paprika
1/2 tsp chipotle chili powder
1 tbs Worcestershire
1 tbs dried oregano
1 tsp dried thyme
1/4 cup fresh parsley, chopped
1 800ml can of diced tomatoes
1 can Big Rock Warthog English Mild Ale
1 1/2 cups rice
3 large Italian sausages, cooked & sliced widthwise
300g shrimp, shelled
Salt and pepper to taste


Saute the celery, onion, peppers and garlic together with the canola oil.  Saute until the onions are translucent and the veggies start to soften. Add the paprika, chipotle, Worcestershire, oregano, thyme and fresh parsley. Saute until fragrant, 1-2 mins.

Add the tomatoes (juices and all), beer and rice. Simmer for 20 – 30 mins or until the rice is fully cooked. Add the sausage and shrimp. Cook 3-5 mins or until the shrimp is cooked and the sausage is warmed. Season with salt and pepper to taste.

Serve immediately. This dish can also be frozen and reheated for meals later.

Serves 6 – 8.

Recipe courtesy of Wine, Food & Friends.