New Orleans Steamer

• 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

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.

parchment paper, cooking spray, white rice, gumbo file, cajun seasoning, garlic, ground cumin, tomatoes, red bell pepper, green bell pepper, green onion, fresh okra, cajun seasoning, crawfish, shrimp, sausage, cajun seasoning, garlic, ground cumin, chicken broth, littleneck clams

Taken from www.allrecipes.com/recipe/221990/new-orleans-steamer/ (may not work)