- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How to reheat a whole pot of jambalaya.
Posted on 10/28/23 at 11:28 am
Posted on 10/28/23 at 11:28 am
I want to cook a pot of jambalaya tonight and serve it tomorrow. How do I reheat an entire pot of jambalaya?
I’ll leave it in a lecruset.
Add a little stock and put it on the stove on low heat? Place the whole thing in the oven?
I’ll leave it in a lecruset.
Add a little stock and put it on the stove on low heat? Place the whole thing in the oven?
This post was edited on 10/28/23 at 11:31 am
7
Posted on 10/28/23 at 11:48 am to Breesus
I absolutely would not do that. I’d get up early enough to start so it will be ready in time.
But if you have to, probably the oven would be best. I wouldn’t add anymore water or stock cause it’ll likely come out mushy.
But if you have to, probably the oven would be best. I wouldn’t add anymore water or stock cause it’ll likely come out mushy.
Posted on 10/28/23 at 11:53 am to Breesus
Posted on 10/28/23 at 11:55 am to Breesus
Just cook the meat and gravy then warm it up tomorrow and cook the rice to finish it.
Posted on 10/28/23 at 11:59 am to Fight4LSU
quote:
Just cook the meat and gravy then warm it up tomorrow and cook the rice to finish it.
Yeah I’m leaning towards just cooking the meats and trinity and spices and everything tonight and then tomorrow throwing that in a pot and adding rice in the morning
This post was edited on 10/28/23 at 12:07 pm
Posted on 10/28/23 at 12:50 pm to Breesus
quote:This is what I do for vacation trips. Cook the base, cool it down, vacuum seal it, and pack the dry rice or pasta separately. Day of, just dump the base in a large enough pot, bring it to a boil, and add the rice or pasta. Dinner in under 20 minutes.
Just cook the meat and gravy then warm it up tomorrow and cook the rice to finish it.
Posted on 10/28/23 at 4:16 pm to Breesus
How are you going to cool it down before refrigerating?
If you put a hot pot of jambalaya in the fridge, chances are the middle of the jambalaya will not cook off in time and bacteria may grow.
If you let the pot sit out until it cools, so you can put it in the fridge, the same issue occurs.
You have to take the jambalaya out of the pot and put it in shallow dishes, let it cool, then refrigerate.
Not as big of a deal with a stovetop pot, but it still needs to be done to ensure food safety.
If you put a hot pot of jambalaya in the fridge, chances are the middle of the jambalaya will not cook off in time and bacteria may grow.
If you let the pot sit out until it cools, so you can put it in the fridge, the same issue occurs.
You have to take the jambalaya out of the pot and put it in shallow dishes, let it cool, then refrigerate.
Not as big of a deal with a stovetop pot, but it still needs to be done to ensure food safety.
This post was edited on 10/28/23 at 4:18 pm
Posted on 10/28/23 at 9:03 pm to SixthAndBarone
quote:
If you let the pot sit out until it cools, so you can put it in the fridge, the same issue occurs.
Not to derail my own thread, but since I’ve already got my answer, I’ve left jambalaya in the pot I cook it in on the stove all day an average of once a month for my entire life and the eaten it out the fridge for a week after that and never had an issue.
This post was edited on 10/28/23 at 9:04 pm
Posted on 10/28/23 at 9:42 pm to Breesus
Doesn’t mean it’s not a food safety risk.
It also doesn’t mean that it will be bad.
The FACT is, it CAN be a hazard.
Elderly, people with kidney disease, people with low immune systems, etc tend to get more sick than healthy people. If you’re serving your jambalaya to other people, then you’re putting them at risk of a potential hazard.
Downvote and disagree all you want, but it’s scientific fact and cannot be disputed.
It also doesn’t mean that it will be bad.
The FACT is, it CAN be a hazard.
Elderly, people with kidney disease, people with low immune systems, etc tend to get more sick than healthy people. If you’re serving your jambalaya to other people, then you’re putting them at risk of a potential hazard.
Downvote and disagree all you want, but it’s scientific fact and cannot be disputed.
This post was edited on 10/28/23 at 9:54 pm
Posted on 10/28/23 at 11:12 pm to RadRob
quote:
Just cook the meat and gravy then warm it up tomorrow and cook the rice to finish it.
This is the answer!
However, I have some amazing Jambalaya cooked 2-3 ways and results for reheating that I have been practicing, but I will make a business with it here and possibly back home. I also invented a new Cajun food item that will be as popular as boudin. I can't stop eating it!
Posted on 10/30/23 at 12:18 pm to Breesus
I would NOT cook it all the night before. Jambalaya is not something you want to reheat if you are serving to a crowd.
If I absolutely did not have enough time to cook a jambalaya, I would do all the steps up until you add your chicken stock and rice. Refrigerate that, then the next day, add your stock, bring to a boil, add rice, and finish it. That would save you probably an hour of time.
If I absolutely did not have enough time to cook a jambalaya, I would do all the steps up until you add your chicken stock and rice. Refrigerate that, then the next day, add your stock, bring to a boil, add rice, and finish it. That would save you probably an hour of time.
Posted on 10/30/23 at 12:59 pm to Breesus
Just don't add the rice. Do that the day you want to serve it.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News