Turkey, Bacon and Shrimp Jambalaya

INGREDIENTS:

• 350 g long grain rice
• 200 g lean bacon
• 300 g of turkey steaks
• 1 onion
• Salt
• 50 g butter
• 1 clove garlic
• 1 green pepper
• 1 chilli chilli
• 1 tomato
• 7 dl of boiling water
• A few saffron threads
• 100 g of prawns
• 4 pineapple slices

PREPARATION:

Cut the bacon and turkey steaks into squares, the onion and pineapple into small pieces.

In a frying pan, melt the butter and brown the bacon over medium heat.

Add the turkey and sauté for 5 minutes. Chop the garlic, green pepper and chilli pepper without seeds and the tomato without skin and seeds.

Pour the minced meat over the turkey and add the onion and pineapple and let it cook (5 minutes).

Add the rice (washed and drained) and let it fry for 3 minutes, stirring constantly. Add 7 dl of boiling water and cook, stirring.

Add the saffron threads and salt. Cover the frying pan and let it cook for 20 minutes, over low heat.

When cooked, add the cooked and peeled shrimp and cook for 5 minutes.

Remove from the heat, remove the lid and let it dry (5 minutes).

Fry the 4 pineapple slices in butter.

On a platter, pour the rice and decorate the pineapple slices on top and serve.