A few days ago, a small storm came through Hackberry and power surges burned out one of our dock cameras. The brag camera is back up for you to enjoy, click here to view our daily catches every day in living color.
Captain Kirk Stansel reports good catches of both Trout and Redfish are coming every day when you can hide from the wind. Live shrimp have been the bait of choice under a popping cork. Check out last week’s pictures below.
Come enjoy our authentic Louisiana home cooking by Miss Tina and her staff and stay in one of our spacious fully decorated condo style rooms.
Over 40 years of serving you right here in Hackberry.
We can accommodate over 50 guests.
SCROLL DOWN AND TAKE A LOOK AT SOME THE CATCHES FROM LAST WEEK
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 IN SOUTHWEST LOUISIANA
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 VERY SPECIAL PRICING ON SELECTED SHIMANO REELS AND COSTA SUNGLASSES
Have you ever made a Sauce Picante (P-cont) ? Well here is a recipe that we make a lot during the fall and probably is classified as coon/a** comfort food. Served over rice this super sauce picante will warm you up and is very easy to make – give it a try and let me know how you like it.
Ingredients
1/2 cup cooking oil
2 tbs flour
1/2 onion, chopped
1/2 cup celery, chopped
1/2 cup parsley, chopped
2 lb shrimp, peeled and deveined
One 6 oz can tomato sauce
One 8 oz can tomato juice
1 lb crabmeat
1 lb redfish
Parsley for garnish
Instructions
Make a roux with oil and flour. Add onion, celery and cook until wilted. Add crabmeat and redfish and cook for another hour, stirring frequently. Add shrimp and cook ten more minutes. Serve over rice in soup bowls.-