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BOCA Jambalaya
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BOCA Jambalaya

45 Min(s)
45 Min(s) Prep
Here's a savory jambalaya even vegetarians can enjoy, made with veggie breakfast links, celery, and a packaged jambalaya rice mix.
What You Need
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5 servings
Original recipe yields 5 servings
2-1/2 cups water
1 pkg. (8 oz.) jambalaya mix
1 pkg. (10 oz.) frozen BOCA Veggie Breakfast Links, cut into 1/2-inch-thick slices
1 stalk celery, sliced
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Let's Make It
1
Bring water to boil in large saucepan.
2
Stir in remaining ingredients. Return to boil; cover.
3
Simmer on low heat 25 to 30 min. or until liquid is absorbed, stirring occasionally.
Kitchen Tips
Tip 1
Special Extra
Add 1/2 cup chopped green or red peppers to the rice mixture for the last 5 min. of the cooking time.
Tip 2
How to Easily Slice Links
Remove links from freezer about 10 min. before slicing. Or, thaw slightly in microwave before slicing.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 1240mg
54%
Total Carbohydrates 41g
15%
Dietary Fibers 3g
11%
Sugars 1g
2%
Protein 14g
28%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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