WORD ON THE DOCK

And just like that, another September over here at HR&G has ended, and we are continuing right on into the very busy month of October! Over the past week, we had several days of 12+ boats head out onto the lake in search of a bite! The fishing was a grind, with some boats finding great success throughout the day, while others moving up and down the lake in search of the next opportunity that presented itself. Performance-wise, this week was yet again a mixture of both redfish and trout. A handful of flounder made their way to the cleaning table as well. Along with the infamous live shrimp under a cork, there were several reports of artificial lures such as Downsouth’s on a jig head putting fish in the box.

FISHING FACT

Historically, Calcasieu Lake served as a transportation and trade route for settlers, especially for shipping timber, seafood, and other goods to Lake Charles and the Gulf.

We have some boats available so call Tanya at (888) 762-3391 and come see what the Hackberry Rod & Gun Club is all about!

BOOK NOW

To check out our complete photo gallery on our website, click HERE.

And remember, “Ya Shoulda Been Here Yesterday!”

BOOK NOW

The Dock Shop

Come on by the Hackberry Mall and pick up a gift for that special someone in your life. We have a variety of items to choose from including Florida Fishing Reels, Costa Sunglasses, Olukia Shoes and flip flops, Ranger Turtlebox speakers and many other items or pick up a gift card.

Check out a few of our new arrivals:

Call or email Pauline at dockshop@hrandg.com if you would like to place an order to be shipped or if you would like to purchase a gift card to bless someone that has an upcoming trip. Thank You for your business!

BE SURE TO VISIT OUR ONLINE 24/7 CAMERAS EVERYDAY LOCATED ON OUR DOCK. TUNE IN AND TAKE A LOOK AT OUR CUSTOMERS DAILY CATCHES AS THET RETURN TO THE DOCK. BEST TIME IS USUALLY 11:00A.M. UNTIL 3:30 OR SO. CHECK IT OUT.

https://hackberryrodandgun.com/dock-cams/brag-cam/

Our Cameras
Live and in Color

Take a look at our catches everyday as it happens right here.

Watch our dock live as our fishermen return.

BRAG CAM

DOCK CAM

VISIT OUR SOCIAL MEDIA SITES SHOWN BELOW EVERDAY TO SEE OUR CUSTOMER’S WITH THEIR DAILY CATCHES

TO SEE ALL OF OUR PICTURES ON OUR SITE GO TO
https://hackberryrodandgun.com/about/media-galleries/

check out their newsletter
MAVERICK SPORTFISHING
www.mavericksportfish.com
Call Us Today: 877-579-1612
Email: info@maverickcostarica.com

This Week’s Yummy Recipe

CAJUN SMOTHERED PORK CHOPS

Prep time

15 mins

Cook time
35 mins

Total time
50 mins

Tender pork chops smothered in a rich, spicy Cajun gravy made with onions, bell peppers, and spices. Perfect served with rice or mashed potatoes for a true Louisiana meal.

Recipe by: George Graham
Serves: 4

Ingredients

4 bone-in pork chops (about 1-inch thick)
2 tablespoons Cajun seasoning
2 tablespoons vegetable oil
1 cup diced onions
1/2 cup diced green bell pepper
1/2 cup diced celery
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley, for garnish

Instructions

Season pork chops on both sides with Cajun seasoning.
Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops 3–4 minutes per side until browned. Remove from skillet and set aside.
In the same skillet, sauté onions, bell pepper, celery, and garlic until softened, about 5 minutes.
Stir in flour and cook 1–2 minutes to make a roux. Gradually whisk in chicken stock, smoked paprika, salt, and black pepper. Simmer until gravy thickens slightly, about 5 minutes.
Return pork chops to the skillet, spooning gravy over them. Reduce heat to low, cover, and simmer 15 minutes until pork chops are cooked through.
Garnish with chopped parsley and serve hot with rice, mashed potatoes, or your favorite Cajun sides.

Notes

Bone-in pork chops provide extra flavor, but boneless can be used.
Adjust the Cajun seasoning for more or less heat.
This dish works beautifully with a splash of hot sauce added to the gravy for extra kick

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