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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
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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