New Orleans Steamer Recipe

Name: New Orleans Steamer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: parchment paper, cooking spray, 2 cups cooked white rice, 1 1/2 teaspoons gumbo file powder, and more.

Yes, New Orleans Steamer falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Orleans Steamer

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