Jambalaya night before?

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If I make 6 qt jambalaya how would it heat up the next day?

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poorly

Jambalaya pretty much only works if served the day it was made. it can keep tasting ok and remain warm with the lid closed on a black pot for a few hours, but no WAY would I EVER serve jambalaya cooked the night before to people.

What you could do is cook the Jambalaya all the way up to the point when you're about to add your rice, and then stop, chill it down, pack it up, and wait until the next day. Then, the next day: bring the water, seasonings, cooked meats and onions up to a boil, add your rice, and finish it. It would probably only take 30-40 minutes of cook time day two to be ready to serve.

I have experience reheating jambalaya and making it taste decent in the microwave, but never more than two servings worth. What I do is I add a few drops of cooking oil, a small drizzle of water (up to a teaspoon if the rice is really dried out), then I seal it with usually a plate covering the top and cook it in the microwave for about two minutes and let it sit for a minute before removing the cover, long enough for the water to convert to steam and then rehydrate the rice. Even that isn't enough to make it taste quite as good as it did fresh.

There's just no way to make what you want work.

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There's just no way to make what you want work.

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This is actually one of the best uses I have found for sous vide cooking. I'll make a full pot of jambalaya, and after we have it for dinner I'll vacuum seal bags of it for later. Drop it in for 30-45 minutes and it comes out pretty much as moist as it was the day it was cooked.

Obviously this isn't a solution for the OP, but reheating jambalaya can be done

Don't do it. Cook something else.

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What you could do is cook the Jambalaya all the way up to the point when you're about to add your rice, and then stop, chill it down, pack it up, and wait until the next day. Then, the next day: bring the water, seasonings, cooked meats and onions up to a boil, add your rice, and finish it. It would probably only take 30-40 minutes of cook time day two to be ready to serve.

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This is the answer.

Do like I did last night...cook it up but don't add the rice.

Saturday heat it up, bring it to a boil, add the rice and finish it day of