FacebookTwitterInstagram
Book Now

Monday Morning Update

FROM THE SPECKLED TROUT CAPITAL OF THE WORLD HACKBERRY ROD AND GUN

Monday Morning Update2019-12-22T18:58:22-05:00

 


 

CAPTAIN KIRK REPORTS THAT BULL REDFISH ARE EVERYWHERE
Except at the end of our dock. Bull redfish can be found almost everywhere in the system and can be caught on any kind of bait. If you like big line stretching bull redfish call Tanya at 888.762.3391 and come on over, Check out the attached pictures below. Flounder can be caught along the banks on moving tides. NOTE: Flounder season will close on October 15 and will stay closed until the first of December. Speckled trout fishing is good when the wind lays down.

 

 

Check out this weeks catches below and you can see them all by clicking here:
OCTOBER PHOTO GALLERY

Check out the October newsletter for Maverick sport fishing down in Costa Rica
https://mailchi.mp/maverickcostarica/february-news-and-updates-from-maverick-sportfishing-5248048?e=5da06dbec6
 

 

This week we are featuring Stan Arouty

 Stan our longtime friend and customer is retiring from Hunton Distribution in Houston. For 20 years Stan has been the backbone and host for Huntons annual fishing tournament for employees and customers.
Enjoy your retirement Stan and we will see you back on the dock soon.

 

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

THIS YEAR’S DUCK SEASON IS LESS THAN 60 DAYS AWAY
WE ARE BOOKING UP NOW SO CALL TANYA AT 888.762.3391 AND GET HOOKED UP

BIG DUCK SEASON DATES
YOUTH & VET WEEKEND – November 5th & 6th
FIRST SPLIT – November 12th thru December 4th
SECOND SPLIT – December 17th thru January 1st
THIRD SPLIT – January 9th thru January 29th

 

CALL TOLL FREE 888.762.3391 OR CLICK HERE TO BOOK YOUR TRIP
 


THE BRAG CAMERA IS BACK
LIVE AND IN LIVING COLOR 24/7
TAKE A LOOK AT OUR CATCHES EVERYDAY AS IT HAPPENS RIGHT HERE
BRAG CAM

AND TAKE A LOOK AT OUR DOCK AS OUR FISHERMEN RETURN
CLICK HERE
DOCK CAM

 

THE DOCK SHOP STOCKS MANY ITEMS FOR YOUR SPORTSMAN 
CALL AND CHECKOUT THE NEW REDTAIL SUNGLASSES
HERE ARE SOME NEW ITEMS FROM HUK, GAME GUARD AND OTHERS
CALL TODAY 888.762.3391

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

 

 

CHECK OUT THIS MONTH’S NEWSLETTER BY CLICKING HERE

WORLD CLASS FISHING IN COSTA RICA


Maverick Sport Fishing Newsletter

MAVERICK IS NOW BOOKING FISHING TOURNAMENTS FOR 2023
CLICK HERE FOR MORE INFORMATION
 

www.mavericksportfish.com

Call Us Today: 877-579-1612
Email: info@maverickcostarica.com

 

View this recipe and more in our online recipe book!

CRAB STUFFED SHRIMP

Ingredients

  • 1 pound jumbo shrimp, peeled and de-veined, tails intact
  • 1 – pound. lump crab meat
  • 1/3 cup bread crumbs
  • 1/3 cup onion, minced
  • 3 cloves, minced
  • 2 TBSP butter
  • 1/2 cup mayonnaise
  • 2 TBSP Dijon mustard
  • 2 TBSP lemon juice
  • 1/4 Tsp. dried thyme
  • 3 table spoons of HR&G Seasoning
  • 1/4 Tsp. Tabasco Sauce
  • 1/4 Cup Shredded Parmesan cheese

Instructions

salt & pepper to taste

In a small skillet, heat the butter over medium heat and sweat the onions and garlic for about 3 minutes.

To make the crab filling, mix together the bread crumbs, onion/garlic mixture, mayonnaise, mustard, Old Bay, thyme, lemon juice, Tabasco, and Parmesan cheese. It needs to be the consistency of a smooth paste, so add some olive oil as necessary to keep it smooth. Gently fold in the crab meat. Set in the fridge for 30 minutes to let the flavors marry.

To assemble the shrimps, butterfly each shrimp from the top using the same cut from the de-veining process, leaving the tail intact. Flatten the shrimp out and spoon about a teaspoon of the filling onto the shrimp. Gently fold the shrimp up towards the tail and secure with a toothpick. Repeat for all remaining shrimp. Place on an un-greased baking sheet.

Before placing in the oven, sprinkle a little extra Parmesan cheese over the top of each shrimp.

Bake uncovered for 10-12 minutes at 350 degrees.

 

My Thought:  Strength does not come from winning. Your struggles develop your strengths – Capt. Trey

 

 

 

HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”

“Ya Shoulda been here yesterday”

 

EVERY  OPPORTUNITY  YOU  GET  PLEASE  SUPPORT  OUR  SPONSORS

Become A Sponsor Today

For options and pricing contact Buddy Oakes at:
   1-888-762-3391
   Hackberry Rod & Gun
   485 Lake Breeze
   Hackberry, LA 70645

Twitter

Facebook

Website

 

Copyright © 2022


Amazing times at Hackberry Rod & Gun in Southwest Louisiana!

We are the best fishing and hunting lodge on the gulf coast!

BOOK YOUR TRIP TODAY
Go to Top