And just like that, HR&G has wrapped up another week of fishing on the shores of Calcasieu Lake!
Hackberry Rod and Gun hosted the Quanta group over the weekend for their annual two-day fishing tournament, so a big thank you to all of those who came out! (Tournament results posted below). Over this past week, we had several trout caught in the 4-5 pound range and Saturday was the most slot reds we’ve seen hit the dock all month! Many of the fish were caught on a Down South lure on a jig head and topwater lures early in the morning. Some boats found themselves cast netting finger mullet first thing in the morning, which has put some better trout and redfish in the boat as well. Overall, it was a great week here in Hackberry, and don’t forget, “Ya shoulda been here yesterday!”
Day 1
1st Place- Captain Darney, Brad Cameron, and Kale Theriot
2nd Place – Captain Connor, Derek Burnham, and Brandon Thompson
Day 2
1st Place- Captain Raymond, Ricky Dyess, Hurd, Bradford
Baitfish are small, schooling species that serve as a critical link in the food chain. They are highly nutritious and serve as the primary energy source for many saltwater fish, including speckled trout and redfish.
We have some boats available so call Tanya at (888) 762-3391 and come see what the Hackberry Rod & Gun Club is all about!
Come on by the “Hackberry Mall” and pick out a present for that special someone. We have Falcon Rod, Shimano Reels, Florida Fishing Reels, Costa Del Mar sunglasses, some comfy Skuze shoes and flip flops and many other items or pick up a gift card!
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 or if you would like to purchase a gift card to bless someone that has an upcoming trip. Thank You for your business!
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.
1/4 teaspoon cayenne pepper (optional for extra heat)
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Instructions:
Prepare the Peppers:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
Lightly rub the peppers with olive oil and place them in a baking dish. Set aside.
Make the Filling:
Heat olive oil in a large skillet over medium heat. Add the ground beef (or turkey) and sausage. Cook until browned and cooked through, about 5-7 minutes.
Add the chopped onion and garlic to the skillet. Cook until softened, about 3 minutes.
Stir in the diced tomatoes, cooked rice, Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and pepper.
Let the mixture simmer for 5-7 minutes to combine the flavors.
Stuff the Peppers:
Stuff the bell peppers with the meat and rice mixture, pressing down slightly to pack it in.
Top each stuffed pepper with a generous amount of shredded cheddar cheese.
Bake:
Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
Serve:
Let the peppers cool for a few minutes before serving. Serve with a side salad or cornbread for a complete meal.
