In a large pot over medium heat, add the olive oil
. When the oil is hot, add the tasso, chorizo
for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves
and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock
, peas and garlic. Bring the liquid up to a simmer
and cook for 1 hour. Sprinkle the shrimp with Essence to season. Add the shrimp
and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.