Cincinnati Gumbo

Cincinnati Gumbo served over rice. Includes flavoring that is closely related to Emril's Original Essence.

Ingredients
1 1/2 lbs medium shrimp (peeled,deveined)
4 links Mettwurst (Hot, sliced)
2 tsp vegetable oil
1 cup yellow onion (chopped)
1/2 cup red bell pepper (chopped)
1/2 cup orange bell pepper (chopped)
1 1 cup chicken broth
1/4 cup heavy cream
4 whole green onions (finely chopped)
2 tbls minced parsley
Spices:
1/2 tsp paprika
1/2 tsp salt (kosher)
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
Rice:
3 cups water (boiling)
1 1/2 tbsp butter
1 tsp salt (kosher)
2 cups rice (long grain)

Directions

Ahead of cooking, add spices together to make spice mix.

In a 3qt saute pan, add oil and brown hot mettwurst. Reduce heat, add onions and cook until translucent. Add shimp and spice mix, cook 3 minutes. Add peppers, broth, and cream then bring to boil and reduce to simmer.

Prepare rice as the gumbo simmers. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes.

Once rice is done cooking, by cup add rice, gumbo, chopped parsley, then parsley. Serve immediately.