Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 medium diced green bell pepper, 1 medium diced red bell pepper, 2 medium diced celery stalks, and 1 medium diced yellow onion, then add 3 minced garlic cloves and mix thoroughly.

2. 2

   Pat dry 24 ounces of white fish fillets and 1 pound of large shrimp, then generously season them with 2 tablespoons of Cajun seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper.

3. 3

   In a small skillet over medium heat, cook 4 ounces of finely diced Andouille sausage until it is crispy and well browned, then remove the sausage and set it aside, reserving any drippings in the pan.

4. 4

   Lay out four large pieces of parchment paper or banana leaves on a clean surface, placing one seasoned fish fillet on the center of each, followed by an even portion of the mixed vegetables, four large shrimp, and a sprinkle of the crispy Andouille sausage.

5. 5

   For each parcel, drizzle with 0.5 teaspoon of saffron threads steeped in 2 tablespoons of warm water, 0.25 cup of chicken or seafood broth, the juice from half of 1 fresh lemon, 0.5 tablespoon of fresh chopped parsley, and 0.25 tablespoon of fresh chopped thyme, then top with one thin slice from the remaining half of 1 fresh lemon and 0.5 tablespoon of unsalted butter.

6. 6

   Carefully fold and seal each piece of parchment paper or banana leaf tightly around the ingredients to form an enclosed packet, ensuring no liquid can escape during steaming.

7. 7

   Arrange the sealed parcels in a steamer basket placed over a pot of simmering water, making sure the water does not touch the bottom of the basket, and cover the pot tightly.

8. 8

   Steam the parcels for 15 to 20 minutes, or until the white fish is opaque and flaky, and the large shrimp are pink and cooked through, then carefully open each parcel and serve immediately.