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Posted on 12/10/13 at 1:41 pm to Outdoor Chef
I've experimented with freezing jambalaya. Always seem to make too much. The results have never been great no matter what I did differently, but the key step is thawing. Trying to heat from frozen will result in mush, but letting it thaw on its own at room temp or in the fridge if letting it sit out scares you works okay. Of course, that takes time and defeats the convenience of frozen meals.
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