Rice pan jambalaya with turkey strips and shrimp

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 250 g turkey breast, cut into strips
• 150 g shrimp(s)
• 1 bell pepper(s), red
• 1 small zucchini
• 1 can tomatoes, chopped
• 1 tbsp coconut oil
• 1 tbsp spice mix (Jambalaya)
• 100 ml vegetable stock
• 1 small can of peas
• 1 small can of corn
• 1 cup rice
• ½ bunch chervil
• ½ handful of ground elder
• 5 flowers (red clover flowers)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Dice the onion, garlic, bell pepper, and zucchini. Cut the turkey breast into strips. Heat the coconut oil in a pan. Sauté the onion first, then the garlic, turkey strips, and shrimp. Grind the jambalaya seasoning mix with a spice grinder and add it to the remaining ingredients along with the rice. Now add the canned tomatoes, peas, corn, and vegetable broth and simmer on low heat for 20 minutes. Finally, add the finely chopped herbs and serve. This dish also tastes good cold.