Reheating jambalaya

Reheat n a pot with chicken stock

Ziplock bag in microwave no fluid needed

I would just add low sodium chicken stock and stir until it looked wet then foil and into oven, no way to tell how much stock it will take beforehand. If you use clear plstic wrap then foil you won't lose any moisture while in the oven. I would also stir to loosten the jambalaya versus just putting a whole "brick" of it in the oven.

You would put clear plastic wrap in the oven? It won't melt?

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With a tight seal on the foil pan, I doubt you would need any stock added. If you do add some, it's just to form a little steam in the pan. No more than a couple of tablespoons.

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This would be the first choice. Pull the pans a few hours before needed so the jam is closer to room temp when you reheat. Keep a tight seal. Add a little moisture if it seems dry prior to serving.

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Texture and taste are adversely affected.

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adding more liquid to already cooked rice is awful
chances of getting mushy rice has to increase IMO

you just trying to heat it just enough and not killing it. next time try a quart size bag at around 30 seconds to a minute with nothing in it except for jambalaya

Agree about not adding stock....the top layers will fluff and steam, but whatever's on the bottom, sitting in the broth will get mushy. If you do add liquid, then I wouldn't soak, I'd sprinkle.

That said, I think jambalaya reheats terribly.

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I have excellent success in heating individual servings with the microwave.

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Same with me, but I find the jambalaya always needs more salt after microwaving. I wonder why that is?