The hot weather continues to dominate our fishing on the lake. West wind is the worst but when it’s not blowing fish has been good on speckled trout and some oversized redfish. Some flocks of sea gulls have been popping up on the east side of the lake and there are plenty of 12 to 14 inch trout driving the bait fish and shrimp to the surface. But you must get there early. Again, When the wind is down the reefs on the south end are producing using live shrimp under a cork. Some of those tackle busting – belly button bruising redfish are still around the weirs fishing on the bottom. Call Julie and Tanya and get them to hook you up with our summer fishing special that ends on September 14th. – Call em’ at 888.762.3391
We have some openings between now and November 14th. (Including weekends) for our FISHING SPECIAL trip so call 888.762.3391 and get hooked up.
Here is your opportunity to come get in on the action. The first two (2) fishermen pay $900.00 and the third (3rd) person comes for
“FREE”
This $1,530.00 all-inclusive fishing trip for two fishermen is now $900.00 and if you want — you can bring a third (3rd) person along for “FREE” all the way to September 14th (including weekends)
THAT’S A SAVINGS OF $630.00
THAT’S RIGHT THE STANSEL BOYS ARE LOSING IT ! ! !
The $900.00 includes all meals, lodging, drinks, artificial baits, and an 8-hour guided fishing trip for 3 fishermen.
CALL TOLL FREE NOW AT 888.762.3391 AND WE WILL HOOK YOU UP WITH A FISHING TRIP FOR 3 PEOPLE This offer is good for NEW BOOKINGS only
“Ya Shoulda Been Here Yesterday”
Act Now –
In fact, it is my favorite month. Early TEAL SEASON opens on FRIDAY SEPTEMBER 15th AND CLOSES SATURDAY SEPTEMBER 30th and the September fishing can be one of the best months of the year. What could be better than hunting the fast-flying ducks in the morning and catching big trout and redfish in the afternoon. Call Tanya at 888.762.3391 and she will get you hooked up. This is a very popular time for us, and space is limited so call now.
ASK ABOUT OUR POPULAR BLAST AND CAST THIS MONTH
Call 888.762.33391 and get hooked up while the bite is on.
SCROLL DOWN AND TAKE A LOOK AT SOME THE CATCHES FROM LAST WEEK
“BRAG CAMERA IS UP”
CHECK OUT OUR DAILY CATCHES “LIVE” RIGHT ON THE DOCK AS THEY COME IN
“2023/2024 DUCK DATES ARE SET” AND THIS YEAR THEY FAVOR US IN SOUTHWEST LOUISIANA WE HAVE MORE DAYS IN THE EARLY PART OF THE SEASON WHEN THE DUCKS ARE SHOWING UP AND THEY ARE DUMB AND UNEDUCATED CALL TANYA NOW 888-762-3391 TO BOOK YOUR TRIP – THESE DATES WILL FILL UP FAST
EARLY TEAL SEASON – FRIDAY SEPTEMBER 15th AND CLOSES SATURDAY SEPTEMBER 30TH YOUTH AND VETERANS WEEKEND SATURDAY NOVEMBER 4TH THRU SUNDAY NOVEMBER 5th FIRST SPLIT OPENS ON SATURDAY NOVEMBER 11TH & CLOSES SUNDAY DECEMBER 3rd SECOND SPLIT OPENS MONDAY DECEMBER 11TH & CLOSES SUNDAY JANUARY 7th THIRD SPLIT OPENS SATURDAY JANUARY 13th & CLOSES SUNDAY JANUARY 21ST
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
Pork chops done the Cajun way is one of our customers favorite meals here at the lodge. You can’t beat big thick pork chops served with rice, gravy and coleslaw. Throw in some good Louisiana French bread and enjoy. A good bottle of CAB and leave me alone. This is a really easy meal and good too.
Ingredients
1/4 cup vegetable oil
6 center cut pork chops
Salt and pepper to taste
1 cup Italian salad dressing
Two 6 oz cans mushrooms steak sauce
One 4 oz can mushroom stems and pieces
1-1/2 lbs browning sauce
1 cup water or more if needed
Directions
Season pork chops with salt and pepper. Put in a plastic container and pour Italian Dressing over the chops. Cover and refrigerate for 24 hours. Drain pork chops, reserve dressing and put 5 to 6 quart Dutch oven and cook over medium high heat with the 1/4 cup of oil. Brown chops on both sides. Add reserved dressing, browning sauce and water. Cook chops until tender, adding water if necessary. Stir often. Add the mushroom steak sauce and mushrooms with liquid. Taste for seasoning and adjust. Simmer 20 more minutes. Serve with hot cooked rice and coleslaw.