Is there any good way to freeze/save jambalaya?

I’ve vacuum sealed it with some good results, and also some not so good results. You have to get ALL the air out, or it freezer burns quickly.

At the end of the day, I’ve learned to make smaller batches than can be eaten by our household in a few days. I’ll even bring some to the neighbors if I don’t think we’ll eat it all.

You can cool it first and vacuum seal jambalaya before freezing, but it will never be as good as the day it is cooked. Gumbo, beans, stews, and gravies are all as good or better the day after, as well as pastalaya. If you're cooking a big pot for the purpose of leftovers, you're better off cooking more than you want that day and pulling some of the cooked down meat and trinity and freezing that, then when you it, adding the rice and water/stock the day you want it. Having fresh jambalaya on a week night in 30-45 minutes beats mushy or crunchy in 5-10 minutes

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Rice in general doesnt freeze and reheat well. I have tried many ways, unsuccessfully, the save jambalaya.

Now I make what I think we will eat in 3 or 4 days and chuck the rest.

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This is how it goes in my house too. Rice is cheap and I'm not taking up freezer space with frozen rice dishes.

I only make large batches for parties. My next large batch will be dropped off at my brother-in-law's house when Endymion passes within a couple blocks of his house and he has LOTS of people stopping over.

not sure why people are having so much trouble with this
i always freeze and it comes out really close to how it was fresh
id bet the problem is how it’s reheated as opposed to just not being good after frozen

On a related note, anyone have a good recipe for pastalaya? Curious if the water:pasta ratios and/or cooking times are different vs rice.