I'm planning to make a batch of jambalaya a week or so ahead of a small informal get together and freeze it. I figure it will freeze well and I can split several smaller portions off for weekday lunches, and mainly I want to avoid too much rush the day of the get together.
What I'm wondering was about the best way to reheat it after thawing - it'll get nuked when it's the weekday lunch, but I figure there's a better way at home. I was thinking of putting it in the oven in my enameled cast iron dutch oven. I'm not sure how long or what temp. I want to make sure it doesn't stay in the temp danger zone and poison everybody (I like these people!) and don't want to dry it out either.
So, any advice on how long and what temp I should use would be welcome. Add some fresh stock while when reheating to keep it moist - yes or no? Alternate methods are also welcome.