Key Largo Trip Report - Cajun Invasion

Please register or login

Welcome to ScubaBoard, the world's largest scuba diving community. Registration is not required to read the forums, but we encourage you to join. Joining has its benefits and enables you to participate in the discussions.

Benefits of registering include

  • Ability to post and comment on topics and discussions.
  • A Free photo gallery to share your dive photos with the world.
  • You can make this box go away

Joining is quick and easy. Log in or Register now!

Happy anniversary to you and Hank! Great write up as always Jackie. I am glad you and Hank had another great experience in the sunshine state! I agree 100% on your description of Rainbow Reef. Great people, safety practices and boats.
 
Now for the important question, chicken & sausage or seafood?
I do on occasion make seafood gumbo, but only when I can acquire fresh Louisiana Vermillion Bay Shrimp, Atchafalaya fresh water blue point crabs and salty Cameron Oysters----the Okra however can come from anywhere:wink::yeahbaby:
 
https://www.shearwater.com/products/teric/
https://xf2.scubaboard.com/community/forums/cave-diving.45/

Back
Top Bottom