New Orleans Steamer Recipe

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.