L'Anatra

[tbradsim1]

My little Rhino. The old cajun.

 

[numbersix]

Gorgeous, great lines on that L'Anatra.

 

[tbradsim1]

Getting cold down here, after I smoke that Rhino, I"m gonna take that Goose that's rideing on its back and wring its neck and make a Gumbo with Baked sweet potatoes. The old cajun

 

[tbradsim1]

Roth, I learned to cook chowder and for that all you need is a lite roux, throw in some carrots, scallions, bacon finely chopped, heavy cream, broth, I use shrimp broth I freeze in containers, cook on low, low heat, about 15 minutes throw in your crawfish, add a 1/2 cup of good white wine and come up with fire till you see edges puffing, cut fire and serve on bed of crotons. The old cajun

 

[tbradsim1]

My wife prefers half and half instead of heavy cream, thanks for the wine tip, if you really want to go whole hog grill some crawfish in butter, layer in with crotons and pour chowder over Tanre ma sa se Bon. The old cajun :clap:

 

[intrepid721]

That sounds delicious, oh and the pipe is beautiful too. Thanks for sharing, I'm going to give that recipe a shot.

 

[foggymountain]

Isn't crawfish sold up north under the name lobster tails?

 

[instymp]

I use shrimp If I can't get mud bugs, only the locals will bitch about the difference. Just make the broth with the shrimp shells.

 

[gray4lines]

You got some purdy pipes! I love a chunky little smoker ::
Why do I want chowder now?
Enjoy it!

 

[cigrmaster]

Great looking pipe Bradley, congrats. I do love them crawdads you get in LA, good eating.

 

[flmason]

Congratulations on your new pipe. I hope you enjoy it for many years to come.

 

[jah76]

That's a fine fine pipe Cajun.
And you all made me hungry.