FROM THE HORSES MOUTH

October is here and now is the time to be on over here for some fun on the water. Redfish have been good this past week on live shrimp under a cork. The lake is full of shrimp right now because the strong tides are sweeping them out of the marsh. Good trout are being caught under working sea gulls but are very spooky. Call 888.762.3391 and come over for some fishing fun.
NOTE:
We will stop fishing the first part of November as we transition into duck season so don’t get shut out while the fish are biting.

“Ya Shoulda Been Here Yesterday”

BOOK YOUR TRIP NOW

EARLY TEAL SEASON CLOSES WITH A BANG

This year’s early Teal season scored on the 1 to 10 scale of about an 8. Our hunters harvested good numbers of the fast-flying ducks during the short 16-day season. We are now turning our attention to the big duck season here in southwest Louisiana that opens November 11th and runs through January 21st.

Call 888.762.3391 and check available open blind dates.

Oktoberfest On Lake Calcasieu

Come have some fun on Lake Calcasieu and experience one of our favorite months here at the lodge.
Here are a few pictures from last October for you to enjoy:

REDFISH LIMITS CALL TO ACTION: Please Comment and Take Poll Leading into Commission Meeting

On Thursday the Louisiana Wildlife and Fisheries Commission will decide whether or not to make changes to the current redfish Notice of Intent to ban bull red harvest, change the bag limit to three, change the red drum minimum size limit to 18 inches and maximum size limit to 24 inches and remove the guide’s limit.

This decision will be based on public comments. There are three ways you can comment your support or opposition, and we encourage you to comment in all three ways.

Participate in the public comment period by emailing your thoughts to jadriance@wlf.la.gov before Thursday at 9:30 a.m.
Email your thoughts directly to the Commission at comments@wlf.la.gov before Wednesday at noon.
Show up in person Thursday at 2000 Quail Drive in Baton Rouge at 9:30 a.m. and comment.

“BRAG CAMERA IS UP”
CHECK OUT OUR DAILY CATCHES “LIVE” RIGHT ON THE DOCK AS THEY COME IN

BRAG CAM

YOUTH AND VETERANS WEEKEND
SATURDAY NOVEMBER 4^TH THRU SUNDAY NOVEMBER 5^th

FIRST SPLIT OPENS ON SATURDAY NOVEMBER 11^TH & CLOSES SUNDAY DECEMBER 3^rd
SECOND SPLIT OPENS MONDAY DECEMBER 11^TH & CLOSES SUNDAY JANUARY 7^th
THIRD SPLIT OPENS SATURDAY JANUARY 13^th & CLOSES SUNDAY JANUARY 21^ST

BOOK YOUR TRIP NOW

WE ARE BOOKING UP NOW SO CALL JULIE AT 888.762.3391 AND GET HOOKED UP

We get a lot of companies that use our lodge to entertain customers, employees and etc. – A lot of companies use our trips for sales, services and safety awards.

We can host up 50/60 guests with lodging meals and world class redfish and trout fishing.

LET US HELP YOU PLAN YOUR NEXT SPECIAL OCCASION HERE AT THE LODGE

BIRTHDAY, COMPANY SALES MEETING OR FAMILY REUNION
WE CAN HELP YOU PLAN YOUR EVENT SO YOU WILL ENJOY A FANTASTIC
TIME HERE IN SOUTHWEST LOUISIANA

NEW SUMMER ITEMS IN THE DOCK SHOP

HERE ARE A FEW OF THE NEW FOR SUMMER ITEMS THAT HAVE JUST ARRIVED.
GIVE US A CALL 888.762.3391 OR SHOOT US AN EMAIL AND CHECK OUT THESE NEW ITEMS BY HUK AND GAME GUARD AS WELL AS SHIMANO REELS AND COSTA SUNGLASSES

CALL TOLL FREE AT 888.762.3391
OR EMAIL US AT:
dockshop@hrandg.com

Get a gift certificate for a birthday, anniversary or just for fun.

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

MAVERICK SPORTFISHING
www.mavericksportfish.com
Call Us Today: 877-579-1612
Email: info@maverickcostarica.com
Check out the new 45 footer and the latest catches September news and up-dates:

Click Here for the Maverick Newsletter

This Week’s Yummy Recipe

BEST SHRIMP RECIPE EVER

Shrimp season is open right now and the shrimp are plentiful. Several people have asked me about shrimp recipes. I have tons of them and this is one of my favorites.

Ingredients

12 Jumbo 12/15 head on fresh shrimp
1 ounce Worcestershire sauce
2 – teaspoons of Creole Seasoning
1 – tablespoon of cracked black pepper
2 ½ Teaspoons ground black pepper
1 – teaspoon chopped garlic
½ sliced lemon
¼ pound cold unsalted butter cut into small cubes
1 tablespoon of water

Directions

Place shrimp along with all other ingredients except lemon half and butter in a stainless sauté pan. Squeeze juice from the lemon over the shrimp and add lemon half to the pan. Start cooking the shrimp over a moderate heat, gently stirring and turning the shrimp as they begin to cook. When the shrimp start tuning pink and are nearly half cooked, increase the heat and start swirling in the cold pieces of butter until incorporated resulting in a light brown creamy sauce. Pour shrimp and sauce into a pasta bowl. Remove the lemon rind and serve with warm crusty French bread.

Click Here To See All Our Recipes