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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

 
 

SUMMER FISHING SPECIAL! 

Whether you’re looking for something to do with the kids for the summer, planning a bucket list fishing trip with some buddies, or just wanting to travel and experience something new, this is for you! From July 6th – September 11th, HR&G is offering a steal of a deal with our Summer Fishing Special! At the massively discounted rate of 1000$, three anglers can come down to Calcasieu Lake in Southwest Louisiana and have an experience that will last a lifetime! This special includes our full package, which is a true, all-inclusive trip that is as easy as it gets. Your group will be covered on lodging, breakfast and dinner, lunches and bottled waters on the boat, up to 8 hours on the lake with one of our experienced Captains, rods and reels, tackle, live bait when available, fish cleaning, and plenty of stories to look back on for years to come! Spots will fill up quickly, so give us a call at (888) 762-3391 to check for availability. And remember…” Ya Shoulda’ Been Here Yesterday!” 

WORD ON THE DOCK

We’ve closed out another successful week over here at HR&G! We’d like to give a huge thank you to North Houston Pole Line for allowing us to continue the tradition of hosting their annual company fishing trip/tournament! As always, it was a great weekend of camaraderie, competition, and undoubtably there were a few laughs that were had! 

We hope everyone had a great 4th of July weekend celebrating the best country on earth’s 250th anniversary! HR&G took a couple days off to spend time with loved ones and exercise our right to life, liberty, and the pursuit of happiness. We had several groups head out at the beginning of the week hunting for some Calcasieu Lake Action and found themselves walking away with fillets for the grease. The speckled trout are still cooperating for the most part with many anglers’ finding great success chunking top water plugs like the Mansfield Knocker and producing quality bites. Of course, live shrimp under a popping cork has also done the trick for speckled trout as well as redfish and the occasional flounder. On that note, the redfish have also made a showing and provided great action to sports fan casting backwater marshes and canals. It was a great week over here at the lodge and an even better week to be an American! So, give us a call at (888) 762-3391 or visit Contact Us, take advantage of our Summer Fishing Special going on right now, and let’s enjoy the freedoms that only the good ol’ USA can provide! Oh, and don’t forget…” Ya Shoulda’ Been Here Yesterday!”. 

 

This week’s Facebook live video: Click Here 
 

 

FISHING FACT

When feeding in shallow water, redfish often “tail,” meaning their tails stick out of the water as they root on bottom. This is especially common in flooded marsh grass and shallow ponds. 

We have boats available so call (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 BBQ SHRIMP

Prep time 
15 mins 

Cook time 
20 mins 

Total time 
35 mins 

Despite the name, there’s no barbecue sauce involved. This iconic New Orleans dish features jumbo Gulf shrimp simmered in a rich butter sauce flavored with garlic, Worcestershire, lemon, herbs, and Cajun spices. Don’t forget plenty of French bread—you’ll want every last drop of the sauce. 

Recipe by: Adapted from Chef Paul Prudhomme 

Serves: 4 

Ingredients 

  • 2 pounds large Gulf shrimp, shell-on  
  • 1/2 cup unsalted butter  
  • 2 tablespoons olive oil  
  • 6 cloves garlic, minced  
  • 1/4 cup Worcestershire sauce  
  • Juice of 1 lemon  
  • 1 teaspoon Cajun seasoning  
  • 1 teaspoon cracked black pepper  
  • 1/2 teaspoon paprika  
  • 1/4 teaspoon cayenne pepper (optional)  
  • 1 teaspoon dried oregano  
  • 1 teaspoon dried thyme  
  • 1/4 cup seafood stock or chicken stock  
  • 2 tablespoons chopped parsley  
  • French bread, for serving  

Instructions 

  1. Rinse the shrimp, leaving the shells and heads on if possible for maximum flavor.  
  2. In a large cast-iron skillet or heavy sauté pan, melt the butter with the olive oil over medium heat.  
  3. Add garlic and cook for about 1 minute until fragrant.  
  4. Stir in Worcestershire sauce, lemon juice, seafood stock, Cajun seasoning, paprika, black pepper, oregano, thyme, and cayenne.  
  5. Bring the sauce to a gentle simmer.  
  6. Add the shrimp and cook for 4–6 minutes, turning occasionally, until they turn bright pink and are just cooked through.  
  7. Sprinkle with fresh parsley and serve immediately with warm French bread for dipping into the buttery sauce.  

Notes 

  • Shell-on shrimp create the richest sauce.  
  • Be careful not to overcook the shrimp—they only need a few minutes.  
  • Warm, crusty French bread isn’t optional; it’s part of the meal.  
  • This dish is outstanding served alongside grilled corn or a simple green salad. 
Click Here To See All Our Recipes
 

My Thought:

“Governments are instituted among Men, deriving their just powers from the consent of the governed.” – Declaration of Independence  

 

 

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

“Ya Shoulda Been Here Yesterday”

 

EVERY  OPPORTUNITY  YOU  GET  PLEASE  SUPPORT  OUR  SPONSORS

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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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