re: School me on Jambalaya

Louisiana long grain.

I usually use premium Louisiana brands like Supreme, Cajun Country, or Zoro. Cheaper brands have more broken rice grains which I find undesirable and creates a mushy product. I would not use converted or parboiled rice (Uncle Ben's/Zatarain's). Parboiled rice lacks the flavor and texture that properly "bloomed" rice brings, but it's easy to use for those that cannot cook regular rice.

If you want to freeze it... freeze the jambalaya base (everything but the rice), and when ready to use, cook the rice in the base.