I'm planning to make a batch of jambalaya a week or so ahead of a small informal get together and freeze it. I figure it will freeze well and I can split several smaller portions off for weekday lunches, and mainly I want to avoid too much rush the day of the get together.
What I'm wondering was about the best way to reheat it after thawing - it'll get nuked when it's the weekday lunch, but I figure there's a better way at home. I was thinking of putting it in the oven in my enameled cast iron dutch oven. I'm not sure how long or what temp. I want to make sure it doesn't stay in the temp danger zone and poison everybody (I like these people!) and don't want to dry it out either.
So, any advice on how long and what temp I should use would be welcome. Add some fresh stock while when reheating to keep it moist - yes or no? Alternate methods are also welcome.
Are you planning on including shrimp? I have had poor luck re-heating jambalaya when it contains shrimp (it gets tough and the whole batch tastes fishy), so would leave it out if you make it ahead, maybe add it when you reheat. I would also consider not finishing the jambalaya before freezing because to me, the rice is never as good when re-heated. Maybe make a "base" of all the vegies and whatever meat you are using, freeze that, thaw it overnight in fridge, then proceed with the rice, then shrimp on the day of serving.
Rice dishes are tough to reheat. I suggest thawing in the fridge, sprinkling with water, and heating in a 325 degree oven tightly covered with foil or a tight heavy lid. The heavy enameled dish is a good idea.