Jambalaya (or any stew-type dish) prep for dinner party
Hey all -
I'm making a Jambalaya that I'm quite familiar with making for a dinner party with friends tomorrow. However, I need some help making some timing decisions. The recipe includes shrimp, chicken, ham and sausage, and cooks for about 1.5 hours. We are going to a theater event at 3pm-5pm and I would like to do the cooking before so I can just reheat and focus on dessert & salad in the evening.
If I cook it beforehand, let it rest, and then reheat, do I risk the shrimp drying out?
And, would it make more sense to cook & then put in the fridge, or just let stand?
Thanks for the help folks!
re: Uncle Bob
Yeah, good point about the shrimp...you certainly don't want to cook them too long...I assumed by the 1 1/2 hour prep time, Sarah N meant from start to finish, and if that's the case, was assuming she added the shrimp at the end. If i assumed correctly, shrimp should still be ok held in crock pot on lowfor the couple of hours they are at the theater event. I made the shrimp bisque with cognac that was a recent Chow recipe of the day in a similar fashion today and it was fine....shrimp not at all overcooked,held in crockpot on low for several hours, with no ill effects that I could discern:)