New Orleans Steamer

New Orleans Steamer

jjrj

"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
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 90.3g
  • 29%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 2350 mg
  • 94%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

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