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Monday Morning Update

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

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

 

WORD ON THE DOCK

Great Weather for Great Fishing 

Over the past week over here on Calcasieu Lake, we’ve been blessed with some great weather to complement the fishing with only a few days being marginally warm. But with the cooler weather some hard NNE winds did show up, and although big windy days aren’t ideal for out on the water, that didn’t stop the HR&G crews from getting and staying on some consistent bites while staying nice and cool. 

 

Out of all the fish that hit the dock this week, it was safe to say that the redfish took the #1 spot again, but the speckled trout are looking to start closing that gap. Nice slot reds were harvested throughout all of our trips, with many slightly oversized fish being caught and released to fight again. Some of the HR&G guides got on nice trout bites and even found them a few days in a row. We expect the trout fishing to continue its upward trend as we ease into the fall patterns on the lake. A couple of very nice flounder have made their way to the cleaning house as well with only a few days left to harvest flounder. The flounder season will close on Oct. 15 and reopen on Nov. 30th.  

Artificial is still second fiddle to live bait (shrimp in particular). With the higher wind days we are having with these cool fronts, many of our guides are hunkering down back in the marsh and fishing popping corks in shallow water. When the weather permits, guides have had some success chasing trout with artificial and putting them in the boat. Marker 54 Glide shrimp or a downsouth lure on a jig head is doing the trick.  

FISHING TIP OF THE WEEK

Pay attention to your surroundings, sometimes there are clues! If you are riding around and aren’t paying close attention, you may miss something that could very well be your next honey hole! For example, you may be riding through the lake and pass a set of birds chasing bait and never even notice them, but there may be a school of fish under or around them that are feeding on the bait and are some easy targets!  

We have some boats available so call Tanya at (888) 762-3391 and come see what the Hackberry Rod & Gun Club is all about! 

CHECK OUT THIS WEEKS CATCHES

If you’d like to view all our catches on our website – CLICK HERE.

 

 

“Ya Shoulda Been Here Yesterday”

 

2024-2025 Duck Season Dates!

The 2024-2025 Duck season dates have been set in stone! They are as follows-
 

Youth Only- Nov. 2-3
1st Split – Nov. 9 – Dec. 8
2nd Split – Dec. 21 – Jan. 5
3rd Split – Jan. 18 – 31

The dates are officially set, so get with your hunting partners and start checking those calendars! Call Tanya at (888) 762-3391 and get your name on a blind for this year’s duck season! If you would like to check out all this year’s hunting and WMA regulations, click the link below! (All dates listed above are for our zone of the state, which is the “West Zone”)
 

2024 – 2025 Hunting and WMA Regulations 

 

BOOK NOW
 

The Dock Shop

Hey Yall—Its Fall

Fall is rapidly approaching so come on down to the HACKBERRY MALL and see what’s NEW. 

     Need a gift? We got it. 

We have Falcon Rod, Shimano reel, Florida Fishing Reel, Costa Del Mar sunglasses, some comfy Skuze shoes and flip flops and many other items or pick up a gift card for that special birthday, anniversary or Christmas present? 

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.

We also have gift cards if you would like to bless someone that has an upcoming trip.

 

 

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

 

 

LOUISIANA SHRIMP CREOLE

Prep time 

45 mins 

Cook time 

90 mins 

Total time 

2 hours 15 mins 

  

Recipe by: Adapted from Chef Paul Prudhomme 

Serves: 6 

Ingredients 

  • 3 pounds jumbo (8/10 count) shrimp, shell and head on 
  • 1 cup dried shrimp 
  • 4 tablespoons bacon fat 
  • 4 tablespoons unbleached all-purpose flour 
  • 3 cups diced onions 
  • 2 cups diced celery 
  • 1 cup diced green bell pepper 
  • 2 tablespoons minced garlic 
  • 1 bay leaf 
  • 2 tablespoons chopped flat-leaf parsley 
  • 2 tablespoons chopped fresh thyme 
  • 2 teaspoons kosher salt 
  • 2 teaspoons white pepper 
  • 1 teaspoon cayenne pepper 
  • 2 teaspoons freshly ground black pepper 
  • 4 cups chopped peeled tomatoes 
  • 2 cups tomato sauce 
  • 2 teaspoons sugar 
  • ½ cup tomato paste 
  • Dash of hot sauce 
  • 1 tablespoon unsalted butter 
  • 4 cups cooked Louisiana long-grain white rice, such as Supreme 
  • 1 cup diced green onion tops 

Instructions 

  1. Remove the shells and heads from the shrimp, leaving the tail on. 
  2. To make the shrimp stock, add the heads, along with any shrimp fat and all shells to a pot containing 8 cups of water. Add the dried shrimp to the pot, bring to a boil and simmer for 1 hour. Strain the shrimp stock discarding the dried shrimp and shells. Continue boiling the stock until you have reduced by half to 4 cups of intense shrimp stock. 
  3. In a large cast-iron pot over medium heat, add 4 tablespoons of bacon fat and an equal amount of flour. Stir the roux until light brown in color with a nutty aroma. Add the diced onions, celery, and bell pepper to the roux, and continue stirring until the vegetables begin to caramelize and turn brown. 
  4. Add the garlic, bay leaf, herbs, spices, and half of the stock. Stir to mix well, scraping the bottom of the pot. Add the chopped tomatoes, tomato sauce, and sugar. Add the tomato paste — it gives the dish a depth of flavor mere tomatoes and sauce will never achieve. Stir and cook over medium heat for 10 minutes. 
  5. Check the dish for flavor and thickness. Add more of the reserved shrimp stock to thin it out to a bisque-like consistency. Add hot sauce to your desired spiciness. Simmer for another 10 minutes. 
  6. At this point, you have two choices: you can refrigerate and serve later, or you can add the shrimp and continue cooking until the shrimp are just done and not overcooked, about 10 minutes. As the shrimp are cooking, add the butter and stir to create a rich sheen. 
  7. It is important to serve this dish immediately since letting the shrimp sit in the hot Creole gravy will render them tough in no time at all. 
  8. Serve over a mound of white rice and garnish with green onion tops. Serve hot sauce on the side for extra kick. 

Notes 

Be sure to find fresh jumbo shrimp and juicy, ripe tomatoes — two keys to this dish. 
Click Here To See All Our Recipes
 

My Thought:

 
“In the end, it’s not the years in your life that count. It’s the life in your years.” 
Abraham Lincoln 
 

 

 

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

“Ya Shoulda Been Here Yesterday”

 

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

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