Set a 12-inch saute pan over medium-high heat and add the olive oil. Add the sausage
to the pan and cook, stirring occasionally, until well caramelized, about 4 to 5 minutes. Season the shrimp with the Essence and place in the pan. Sear
for 2 minutes, turn over and cook another 1 minute. Remove the shrimp from the pan and set aside. Add the onions, pepper and garlic to the pan and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the tomatoes
, tomato sauce
, chipotle chiles, parsley, tequila and shrimp to the pan and bring to a boil, reduce to a simmer
, and cook for 5 minutes. Season the gravy
with salt, to taste, and add the cilantro, stirring to combine.
To serve, place about 1 1/4 cups of the rice in a bowl and spoon 1/4 of the gravy over top the rice. Serve garnished with extra cilantro.
For the Mexican Rice: