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Monday Morning Update

FROM THE SPECKLED TROUT CAPITAL OF THE WORLD HACKBERRY ROD AND GUN

Monday Morning Update2019-12-22T18:58:22-05:00

 
 

WORD ON THE DOCK

Another week of fishing is in the book for HR&G! The beginning of our week continued the trout hot streak. With light north winds and cooler mornings, anglers found great success in the lake drifting natural and artificial oyster reefs and working sets of birds to locate fish. As the week progressed, we saw the wind switch out of the south and pick up the pace. Captains and crew took advantage of the high incoming tides fueled by that south wind to access the back waters that were holding nice slot redfish along with a few flounder in the mix. The speckled trout fancied both live shrimp as well as artificials such as downsouths on a jig head and marker 54’s under a cork. The reds and flounder keyed in on live shrimp under a popping cork which worked like a charm!  

FISHING FACT

Speckled trout are opportunistic predators, meaning they don’t specialize in one prey type. Their biology is built for flexibility—they’ll eat whatever is most available, which is a big reason they thrive in dynamic environments like Southwest Louisiana. 

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

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

And remember, “Ya Shoulda Been Here Yesterday!” 

 

CALL NOW – 888-762-3391

TERRY SHAUGHNESSY 
A GENERATIONAL BLUEPRINT 

The excerpt in this photo, written by Bill Shearman of Lake Charles, is more than a tribute to Terry Shaughnessy’s legacy. It’s a reminder of what leadership actually looks like. Terry saw what gill nets were doing to our fishery long before most people were willing to admit it. He understood that if something didn’t change, future generations wouldn’t have the same opportunities he did. This didn’t just happen in the 80s and 90s — it’s happening again right now. Back then it was gill nets in our estuaries. Today it’s pressure from industrial menhaden operations in our shallow coastal waters. Different gear, same argument, same risk. 

Terry didn’t just recognize the problem — he did something about it. And that’s the part that matters. If Terry’s story teaches us anything, it’s that change doesn’t happen by accident — it happens when people get involved. 

HOW TO MAKE A DIFFERENCE 

If this matters to you: 

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.

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/

 


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

This Week’s Yummy Recipe

 

 

CAJUN BISCUITS & SAUSAGE GRAVY

Prep time 

15 mins 

Cook time 
20 mins 

Total time 
35 mins 

Fluffy biscuits smothered in a rich, peppery sausage gravy with a Cajun kick. This is the kind of breakfast that’ll have you full till noon — no snacks required. 

Recipe by: George Graham 
Serves: 4 

Ingredients 

For the gravy: 

  • 1 pound breakfast sausage (or Cajun sausage for more kick)  
  • 1/4 cup all-purpose flour  
  • 2 cups whole milk  
  • 1 teaspoon Cajun seasoning  
  • 1/2 teaspoon black pepper  
  • 1/2 teaspoon salt  
  • 1/4 teaspoon cayenne pepper (optional)  

For serving: 

  • 6–8 biscuits (store-bought or homemade)  
  • 2 tablespoons chopped green onions (optional)  

Instructions 

  1. Cook the sausage 
    In a skillet over medium heat, cook sausage until browned, breaking it into small pieces. 
    Leave the grease in the pan — that’s flavor.  
  2. Make the roux 
    Sprinkle flour over the sausage and stir constantly for 2–3 minutes until it forms a light roux.  
  3. Add the milk 
    Slowly pour in milk while stirring to avoid lumps. 
    Keep stirring as it thickens.  
  4. Season it up 
    Add Cajun seasoning, black pepper, salt, and cayenne. 
    Simmer 5–7 minutes until thick and creamy.  
  5. Serve 
    Split biscuits open and spoon gravy generously over the top. 
    Garnish with green onions if you want a little color. 
Click Here To See All Our Recipes
 

My Thought:

 
“A thing is right when it tends to preserve the integrity, stability, and beauty of the biotic community. It is wrong when it tends otherwise.” – Aldo Leopold 

 

 

HAVE A GREAT WEEK AND REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD

“Ya Shoulda Been Here Yesterday”

 

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For options and pricing contact Connor Fontenot at:
   1-888-762-3391
   Hackberry Rod & Gun
   485 Lake Breeze
   Hackberry, LA 70645

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