Safety considerations Bacteria and finger cuts are the primary considerations when working with shrimp.
Right up until cooking, shrimp must be kept as cold as possible to prevent the growth of bacteria that can make people sick. To clean them, therefore, your cold and numbing fingers will be at risk of cuts and pokes as you run the paring knife through their flesh and shells.
Raw shrimp are a cross-contamination hazard - keep them away from clean surfaces and other foods, especially foods that will not be cooked before eating.
Ingredients These portions yield ~6C Jambalaya. See “Sizing” for guidance on scaling these portions.
Core
1 C diced onion (1/2 medium onion) 1 C diced bell pepper (1 med-small pepper) 1 C diced celery (~3 stalks) 1 C rice Seasonings
1T garlic (2-3 toes) 1t dried thyme 1/4t cayenne (or to taste) 1/4t smoked paprika Boil
1C cleaned, drained, and chopped tomatoes 2C stock Meat
1# cleaned shrimp Prep These steps should be done before even turning on the stove so that your full attention can go into tending the saute and then the rice.