New Orleans Steamer recipe
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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 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
Nutrition Info
- 710.9 caloriescarbohydrate: 90.3 gcholesterol: 196.8 mgfat: 19.4 gfiber: 4 gprotein: 40 gsaturatedFat: 6.1 gservingSize: -sodium: 2290.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions New Orleans Steamer
Directions
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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.