Recipes

New Orleans Steamer

Name: New Orleans Steamer
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Ingredients: parchment paper; cooking spray; 2 cups cooked white rice; 1.5 teaspoons gumbo file powder; 1.5 teaspoons Cajun seasoning; 0.5 teaspoon garlic powder; 0.5 teaspoon ground cumin; 2 tomatoes, chopped; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 green onion, sliced; 4 fresh okra, chopped; 1.5 teaspoons Cajun seasoning; 0.5 pound crawfish, thawed if frozen; 0.5 pound large shrimp, peeled and deveined; 0.5 pound andouille sausage, sliced; 1.5 teaspoons Cajun seasoning; 0.5 teaspoon garlic powder; 0.5 teaspoon ground cumin; 0.25 cup chicken broth; 16 littleneck clams

3.5

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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

Recipe by jjrj

Published on April 2, 2019

1

Prep Time:

35 mins

Cook Time:

5 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

Directions

Spray four 10x20-inch sheets of parchment paper with cooking spray.
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.
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.
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.
Fold parchment paper around seafood mixture, sealing edges to form a pouch. Place the pouches on a microwave-safe platter.
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.

Nutrition Facts (per serving)

711	Calories
19g	Fat
90g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 711
% Daily Value *
Total Fat 19g	25%
Saturated Fat 6g	31%
Cholesterol 197mg	66%
Sodium 2291mg	100%
Total Carbohydrate 90g	33%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 40g
Vitamin C 81mg	404%
Calcium 133mg	10%
Iron 15mg	81%
Potassium 943mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.