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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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