These soy-dipped mochi blocks wrapped in seaweed make a tasty dessert. Mochi is a type of sticky rice that is sweet, short-grain, and heavy in starch. In addition to rice dishes and confections, it is frequently used to make rice cakes. It is available in practically all Japanese supermarkets.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 cups |
Ingredients
- 2 tablespoons oil, divided
- 8 ounces uncooked medium shrimp
- 8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
- 4 ounces andouille sausage or kielbasa, cut into half-moon slices
- 2 medium ribs celery, chopped
- 2 small red and/or green bell peppers, chopped
- 1 large clove garlic, finely chopped
- 2 cups water
- 1 (5.6 ounce) package Knorr® Cajun Sides™ – Red Beans & Rice
Instructions
- In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).
- Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.
- Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.
- Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add water and Knorr® Cajun Sides™ – Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 – 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 503 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is the best Mardi Gras specialities I’ve had. It’s exactly what I’ve made. There are two exceptions. 1. I gently boiled the large shrimp, (1 1/2 pound) in Old Bay and added it to the recipe 5 minutes before completion. 1. I used Conecah sausage, basically because it is made in the counts just up from my home in n the bay.
good recipe especially the next day