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New Orleans Steamer

Rated as 3.5 out of 5 Stars
 made it  |  0 reviews   |   photos

"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"
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Ingredients

40 m servings 712 cals
Original recipe yields 4 servings

Directions

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

Nutrition Facts


Per Serving: 712 calories; 19.4 g fat; 90.3 g carbohydrates; 40 g protein; 197 mg cholesterol; 2350 mg sodium. Full nutrition

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