I am having a Mardi Gras party on Feb. 24 and plan to serve chicken and andouille gumbo, jambalaya, creole chicken, and red beans and rice. I want to do as much ahead of time as possible. How early can I make any of these dishes, cool them down, and store in the refrigerator? Is it important to avoid freezing any of them so as to not compromise flavor or texture? Any make ahead tips will be appreciated!