Jambalaya reheating issues?
So ive been making batches of chicken/sausage jambalaya over the last year since I rediscovered it. Used to eat it over a decade or so ago and somehow just forgot it existed (im fairly certain how).
I love making big batches to freeze so I can take it to work for lunches/dinners, but Im hitting the point where I dont want to because its so dry.
Any tips on Basic jambalaya and how to set it up for freezer meals? The sausage is usually fine, chicken is a bit dry and rice is kinda dry. Juat wondering if there's a way to keep it a bit moist when reheating without changing the flavor or texture.