LAKE CALCASIEU OFFERS ANGLERS CONVENIENCE AND GREAT FISHING
For decades, anglers from Texas as well as other Gulf Coast states have flocked to Lake Calcasieu, just outside Lake Charles, Louisiana, to sample its legendary fishing. Located a scant 2 1/2 hours from downtown Houston, Lake Calcasieu is close enough to be convenient, yet far enough to be 'exotic' for fishermen from the Lone Star State. Most often, Texas fishermen take their initial trip to Big Lake to "do something different." But, after that first foray, they are hooked and become regular Lake Cal fishermen’. Here are a few pictures from last week and you can see them all by clicking here
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EARLY TEAL SEASON JUST 43 DAYS AWAY
Don’t look now but duck (Teal) season is just around the corner. The last 16 days of September allows us to offer probably the best fishing and hunting (blast & cast) on the Gulf Coast. September is one of the most productive fishing months of the year with lots speckled trout and redfish add in a two week duck season and nothing could be better. Call the ‘DUCKETTS” AT 888.762.3391 AND CHECK AVAILABILITY. Here are a couple of pictures from last year happenings.
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CHECK OUT THE FISHING WEATHER FOR THIS WEEK
Check out the marine forecast for our area for the next 4 or 5 days. The weather looks great for fishing so come enjoy the fun on Lake Calcasieu. Click here to see the whole weeks forecast.
Don’t miss an opportunity to support our sponsors
THE ONLY LIVE DOCK CAMERA ON THE GULF COAST IS BACK
Click here and take a look at our catches live.
Click on the LIVE DOCK CAM graphic and take a look at our catch every day. The best time to log on is around noon until about 2 o'clock. You can see in live and living color the catch of the day.
ON THE WATER TOWN HOMES FOR RENT
2 AND 3 BEDROOM CONDOS ON THE WATER WITH PRIVATE BOAT LIFT
Bring your own boat and enjoy the best springtime speckled trout fishing on the Gulf Coast.
CLICK HERE and check it out.
THIS WEEKS YUMMY RECIPE
Cajun Seafood Au Gratin
1 pint heavy cream
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon fresh thyme or 2 teaspoons dried thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
1 teaspoon white pepper
1 cup chopped green onion
1 cup chopped parsley
1/2 lb medium shrimp, peeled and deveined
1/2 lb crayfish tail
1/2 lb lump crabmeat (we use blue crab) or 1/2 lb white crab meat (we use blue crab)
1 1/2 cups grated cheese (Jack, Swiss, and American work well)
2 tablespoons grated parmesan cheese
Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
The cream will rise before it begins to boil; just stir it to keep it from overflowing.
Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
Mix well and let cook 2-3 minutes.
Gently fold in the crab meat (you paid a premium price for it, so don’t destroy those precious lumps).
Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
Preheat the broiler.
Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
Sprinkle the top with the Parmesan cheese and glaze under the broiler.
My thought - "Every day do something that will inch you closer to a better tomorrow."
Have a great week and remember “Ya shoulda been here yesterday”