LOULIB's Shrimp and Tilapia Gumbo

One tablespoon of creole seasoning (you can make your own)
5 cloves of garlic(mashed)
1/4 cup of finely chopped shallots
one teaspoon of blackening seasoning
1 small hot pepper (mashed-optional)
3 cups of cubed tomatoes
1 cup of red peppers (chopped)
1 cup of green peppers (chopped)
2 cups of zucchini (cubed)
1 ear of corn (divided into 5 wheels)
4 cups of okra (thawed if frozen)
8 ounces of large shrimp(peeled and cleaned)
8 ounces of tilapia (cubed)
1 cup of jasmine rice (any long grain white rice)
3/4 cups of carrots(chopped small)
1 can of bumblebee crab (optional)
1 cup of organic roasted crushed tomato sauce
1/2 can of red kidney beans (rinse to remove excess salt)
32 ounces of organic vegetable or chicken stock
1 cup of water (more if needed)
1 tablespoon of vegetable oil
1 tablespoon of olive oil
salt to taste

Use a dutch oven or a deep pot.
Season the tilapia and shrimp with the blackening seasoning and set aside.

Using a pestle and mortar you can mash the garlic and the small hot pepper.
Place the pan with the vegetable oil on the stove on medium high heat and add the garlic/pepper paste and shallots Sautee for 1-2 minutes, then add the tomatoes, peppers, zuccini, carrots, beans and crushed tomato sauce. let it cook for 1-3 minutes until the ingredients have intermingled. then add the creole seosoning. Mix well, add the crab can if using. (mix) then add the stock-now you can adjust for taste (add salt if needed). Once you have added the stock you can add the corn wheels. when the stock starts to vigorously boil you can add the rice and the Okra. (reduce heat to medium and do not cover)
while that is cooking put a non-stick skillet on the stove on medium heat and add 1 tablespoon of olive oil sautee the shrimp and tilapia until firm, but not fully cooked. Turn of the stove and set aside.
Once the rice is at least have way cooked (10 minutes or so) add the shrimp and tilapia and juices from the skillet to the pot. Stir carefully not to break the tilapia.
lower the heat and let it simmer for another 10 minutes.
serve with a green salad and enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user LIB425.