New Orleans Steamer

Can be easily adapted to any taste - it is a little bit spicy as written, but adapt it, add or subtract ingredients...even adaptable for kids. It is a fun meal for a crowd

• Preparation Time: 35 mins
• Cooking Time: 5 mins
• Total Time: 40 mins
• Calories: 711 Calories

Ingredients

• ½ teaspoon garlic powder
• 2 tomatoes, chopped
• 1 red bell pepper, sliced
• ½ teaspoon ground cumin
• 2 cups cooked white rice
• ¼ cup chicken broth
• 1 green bell pepper, sliced
• cooking spray
• 1 green onion, sliced
• ½ pound large shrimp, peeled and deveined
• parchment paper
• 1 ½ teaspoons Cajun seasoning
• ½ pound andouille sausage, sliced
• 1 ½ teaspoons gumbo file powder
• 4 fresh okra, chopped (Optional)
• ½ pound crawfish, thawed if frozen
• 16 littleneck clams

Recipe Instructions

Step 1

Spray four 10x20-inch sheets of parchment paper with cooking spray.

Step 2

Mix cooked rice, file powder, 1 1/2 teaspoons Cajun seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in a bowl. Divide rice mixture evenly over prepared parchment paper.

Step 3

Toss tomatoes, red bell pepper, green bell pepper, green onion, and okra in a large bowl with 1 1/2 teaspoon Cajun seasoning until well coated. Divide vegetable mixture evenly over rice.

Step 4

Combine crawfish, shrimp, andouille sausage, remaining 1 1/2 teaspoons Cajun seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in another bowl. Divide seafood mixture evenly over vegetables. Pour about 1 tablespoon chicken broth over seafood mixture and top each portion with 4 clams.

Step 5

Fold parchment paper around seafood mixture, sealing edges to form a pouch. Place the pouches on a microwave-safe platter.

Step 6

Heat pouches in microwave on high until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.