Thanks everyone! I did do the slow oven, but I moved the jambalaya from my dutch oven to a very large aluminum roasting pan and semi-covered with foil. My recipe makes a lot and I thought spreading it out to keep warm would keep the rice from getting smushed ( I like a firm rice ) and it worked fine. Usually I make the jambalaya and serve from home, so this was the first time I've made it and moved it to serve later.
Thanks again!
I would use a steamer tray. Don't have one? Make one by using a roasting pan with an inch of water and put the dinner in a lasagna pan or similar, cover with foil over low heat. Put a few knives in the pan to raise the jambalaya up off the bottom. Easy !
When for a group, I like to make my jambalaya in an 8-quart dutch oven and reheat with the lid on in a 325-F oven. If the rice seems to get a little dry you can add a bit of stock or water.
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Thanks again!