When I make Jambalaya, I make a pot-full. And I rarely can eat the whole potful. So I freeze some of it. This time, defrosting, the rice stayed intact and still tasted good. But I got sick of it after three days, so I decided to try something else. Fried Jambalaya cakes.
Make a cake of jamabalaya, any size (hockey-puck size good for me), dip in egg and then coat flour/cornmeal salt pepper. Fry in hot oil until well-browned. Voila. Not much of a recipe, but great when you eat it--I made a little remoulade to dip in. Perfect.
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