Making Stock For Haitian Gumbo

"Hi, this is David from the Big Easy Catering Company in Santa Barbara, California for expertvillage.com. Today we are making a gumbo with Caribbean influences and right now I like to tell you how to make this stock. What you want to do is you want to start off with 8 cups of water in a large pot and turn the heat up high because you want to get this to a boil. Then what you want to do is if you are going to make a seafood like we are doing today you can use the shrimp shells. Then once your water is boiling you can put this in which is just about ready now. Then also if you don't have enough shells if you have not save enough in your freezer you can use a product like this its called caldo de camaron which is sort of a shrimp bouillon and that is really tasty so it is really concentrated flavor. So that is a good thing that comes little bricks like this. So what I'm going to do is I'm going to add both to my boiling water and just let that boil together and just turn it down to a simmer. That is going to make you a very beautiful stock and will be very rich and seafood flavor for your gumbo."