FROM THE HORSES MOUTH

What a great weekend here at the lodge!

The ducks were flying for our annual youth and veteran duck hunting weekend. Youngsters 17 and under had the opportunity to come to the lodge and hunt during this very special time and they show up every year. Boys, Girls, Dads, Grand Dads, and families. It’s such a super time to spend with your youngsters outdoors and interact with other outdoor families.

CHECK OUT THESE PICTURES

The trout are biting on live shrimp under a popping cork and Artificial down south lures. Redfish have been good on live bait on the south end around the weirs and along the east bank of the cove.

CHECK OUT THESE PICTURES

“Ya Shoulda Been Here Yesterday”

Redfish Legislative Oversight Hearing Next Tuesday

The House and Senate Natural Resources Committees will jointly hold a legislative oversight hearing Tuesday, Nov. 7 at 9:30 a.m. regarding the Louisiana Wildlife and Fisheries Commission’s proposed redfish regulation changes of 3 redfish, an 18-24 inch slot limit, no harvest allowed over 24 inches and the removal of the guide’s limit.

Date: Tuesday, Nov. 7

Time: 9:30 a.m.

Location: Louisiana State Capitol Room 5 (100 North Blvd. Baton Rouge, La. 70801)

If the Committees approve of the Commission’s proposed regulation change, it will become law. If the Committees do not approve of the proposal, Governor Edwards has the final say and will have 10 days to decide whether or not to disapprove of the Committees’ decision. If the Committees disapprove of the Commission’s proposal and the Governor does not disapprove that ruling, LDWF and the Commission will be required to present a new proposal that is not “the same or substantially similar.”

There are two ways you can provide comments. You can testify in person Tuesday, Nov. 7 or you can email your written comments to h-natr@legis.la.gov before Monday, Nov. 6 at noon.

BOOK YOUR TRIP NOW

FREE FISHING OR HUNTING TRIP HERE AT THE LODGE

TURN UP THE VOLUME AND

CLICK HERE

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

BRAG CAM

BIG DUCK SEASON OPENS THIS WEEKEND

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 WINTER ITEMS IN THE DOCK SHOP

HERE ARE A FEW OF THE NEW FOR WINTER 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

Crab Stuffed Jalapenos

Ingredients

1 pound of crab meat
1 jar of jalapenos
2 tablespoons Finely chopped onion
2 tablespoons Finely chopped green pepper
2 tablespoons Finely chopped dill pickle
1/4 cup cracker meal
1 beaten egg
1/4 teaspoon salt
1/4 ” black pepper
1/8 ” cayenne pepper
1 clove of minced garlic
1/4 cup of milk
Breading mixture

Instructions

Breading mixture

Cut peppers in half-length wise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.

To prepare breading mixture, place 2 cups cracker meal in a flat pan, mix 1 cup milk, 2 eggs and 1/4 teaspoon each of salt and pepper. Dip peppers in egg mixture and then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown.

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