- parchment paper
- cooking spray
- 2 cups cooked white rice
- 1 1/2 teaspoons gumbo file powder
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 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 1/2 teaspoons Cajun seasoning
- 1/2 pound crawfish, thawed if frozen
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound andouille sausage, sliced
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 cup chicken broth
- 16 littleneck clams
- 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.
04/07/2018
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