WORD ON THE DOCK

And just like that, HR&G has wrapped up another week of fishing on the shores of Calcasieu Lake!
Hackberry Rod and Gun hosted the Quanta group over the weekend for their annual two-day fishing tournament, so a big thank you to all of those who came out! (Tournament results posted below). Over this past week, we had several trout caught in the 4-5 pound range and Saturday was the most slot reds we’ve seen hit the dock all month! Many of the fish were caught on a Down South lure on a jig head and topwater lures early in the morning. Some boats found themselves cast netting finger mullet first thing in the morning, which has put some better trout and redfish in the boat as well. Overall, it was a great week here in Hackberry, and don’t forget, “Ya shoulda been here yesterday!”

Day 1
1^st Place- Captain Darney, Brad Cameron, and Kale Theriot

2^nd Place – Captain Connor, Derek Burnham, and Brandon Thompson

Day 2
1^st Place- Captain Raymond, Ricky Dyess, Hurd, Bradford

2^nd Place- Captain Connor, Brandon Thompson, Derek Burnham

FISHING FACT

Baitfish are small, schooling species that serve as a critical link in the food chain. They are highly nutritious and serve as the primary energy source for many saltwater fish, including speckled trout and redfish.

We 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 out a present for that special someone. We have Falcon Rod, Shimano Reels, Florida Fishing Reels, Costa Del Mar sunglasses, some comfy Skuze shoes and flip flops 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 CUSTOMERS 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 STUFFED BELL PEPPERS

Prep time: 20 mins

Cook time: 40 mins
Total time: 1 hour
Serves: 4

Ingredients:

4 large bell peppers (any color)
1 tablespoon olive oil
1 pound ground beef or ground turkey
1/2 pound Andouille sausage, diced
1 small onion, chopped
2 cloves garlic, minced
1 cup cooked rice
1 can (14.5 oz) diced tomatoes
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper (optional for extra heat)
1/2 cup shredded cheddar cheese
Salt and pepper to taste

Instructions:

Prepare the Peppers:

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
Lightly rub the peppers with olive oil and place them in a baking dish. Set aside.

Make the Filling:

Heat olive oil in a large skillet over medium heat. Add the ground beef (or turkey) and sausage. Cook until browned and cooked through, about 5-7 minutes.
Add the chopped onion and garlic to the skillet. Cook until softened, about 3 minutes.
Stir in the diced tomatoes, cooked rice, Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and pepper.
Let the mixture simmer for 5-7 minutes to combine the flavors.

Stuff the Peppers:

Stuff the bell peppers with the meat and rice mixture, pressing down slightly to pack it in.
Top each stuffed pepper with a generous amount of shredded cheddar cheese.

Bake: