WORD ON THE DOCK

Well, we have officially wrapped up another great month of October fishing at HR&G! From rain/windstorms all the way to cold fronts with temps in the high 40’s, we have seen it all over the past 31 days. Apart from a few days here and there, the fishing was consistent across the board and above average, especially concerning the speckled trout. Throughout the week, our crews were able to get on some great trout bites and load the box for the haul back home, even despite some days the wind gusting 20+ MPH out of the North and the East causing the water levels to drop drastically. A few slot reds made their way to the cleaning table as well, but the speckled trout are still holding the spotlight. Many fish were caught on live bait shrimp under a cork this week, along with some Marker 54 glide shrimp and Down South lures on a jig heads. We have many great things coming down the pipe for November, so give us a call and get lined up so you don’t miss out!

FISHING FACT

Before major settlement, the Calcasieu Lake region was inhabited by Indigenous groups (such as the Atakapa-Ishak) and later visited by European explorers (for example, an 1785 expedition by José de Evia).

We still 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 CRAWFISH CORNBREAD

Prep time

15 mins

Cook time
40 mins

Total time
55 mins

Moist, flavorful cornbread packed with crawfish tails, Cajun seasoning, and a little kick of spice. This is comfort food Louisiana-style — perfect as a side or main dish.

Recipe by: George Graham
Serves: 6–8

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon Cajun seasoning
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil or melted butter
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup cooked Louisiana crawfish tails (with fat and juice)
1 cup shredded cheddar cheese
1/2 teaspoon crushed red pepper flakes (optional)

Instructions

Preheat oven:
Heat oven to 375°F. Grease a 9-inch cast-iron skillet or baking dish.
Mix dry ingredients:
In a large bowl, combine cornmeal, flour, baking powder, salt, and Cajun seasoning.
Combine wet ingredients:
In another bowl, whisk together eggs, buttermilk, and oil. Stir wet ingredients into the dry ingredients until just combined.
Add the flavor:
Fold in onions, bell pepper, crawfish tails, cheddar cheese, and red pepper flakes. Mix gently.
Bake:
Pour the batter into the greased skillet and smooth the top. Bake 35–40 minutes, or until golden and firm in the center.
Serve:
Let cool 5 minutes, then slice into squares or wedges. Serve warm with butter or a drizzle of hot sauce.

Notes

Don’t overmix your batter — it should be slightly lumpy.
For extra Cajun flair, sauté the vegetables and crawfish in a bit of butter before adding to the batter.
Works beautifully with a bowl of red beans, gumbo, or shrimp étouffée.

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