REDFISH – FLOUNDER AND SPECKLED TROUT BITING ON LIVE BAIT
South wind continues to blow, and the fish continue to bite. Even though the wind stays up the fish are still biting on live bait. Redfish and flounder have been good along the ship channel as well as the outgoing tide in front of the weirs. Captain Avery Cherry checked in with a limit of flounder while Captain Zach Michell headed to the dock with a limit of trout from the south side of the west cove area. Now is a great time to be on Lake Calcasieu smacking some fish. We have plenty of space right now so call Tanya right now at 888.762.3391 and get booked.
This year’s show is scheduled for Wednesday April 14th thru Sunday the 18th at the George R. Brown convention Center in downtown Houston.
Do not miss the show this year show because there will be some new exhibitors showing all the new products, places to fish and the opportunity to visit with some of the best and most accomplished industry professionals.
1 pound of fresh shrimp cooked, peeled, and deveined.
1 cup of shredded pepper jack cheddar cheese
Garlic powder to taste
Butter to taste
Hot pepper sauce to taste
shredded pepper jack cheese (optional)
finely chopped green onions (optional)
Bring the water, cream, ¼ cup of butter and salt to a boil in a large saucepan over medium high heat. Reduce the heat to medium. Stir in the grits, cook for 7 to 8 minutes or until the mixture is smooth, stirring constantly. Stir in the shrimp, cheddar cheese and garlic powder. Stir in butter to taste and hot pepper sauce. Cook for 1 to 2 minutes until heated through. Sprinkle with pepper jack cheese and green onions.
My thought – Never throw mud. Even if you miss your mark, you will still have dirty hands.
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:
Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645