Today I fished with Brad Metzler from Texas.
Early morning thunderstorms keep us running and as the wind picked up, we headed in the marshes.
Brad caught his very 1st Redfish, weighing in at 25lb! We headed back to the dock with 25 Trout and our limit of Redfish and catching a releasing a couple of over-sized Reds.
I want to thank Brad for coming down to fish with us.
I look forward to fishing with you again.
EDG held their company rodeo today, putting 4 boats in the water.
Captains Alden, Mike, Chet and myself fished today.
The day proved to be a success, with Capt. Alden landing 18 Reds and 12 Trout, Capt. Mike heading back with 10 Reds and 2 Trout, Capt. Chet with his group’s catch of 25 Reds and myself landing 17 Reds, 3 Trout and a Bass.
We had a great time with all of you guys and look forward to doing it again next year!
Today I fished with Daniel Null, his wife Meredith and Ryan and Tabatha from Maryland.
We launched out of Lafitte Harbor Marina by 6:30 and the thunderstorms started threating within a couple of hours. By 10:30 we were chased back to the dock with 12 Reds, 2 Black Drum, 4 Bass and a Flounder.
We managed to pull off a good and ejoyable day considering the weather conditions.
I want to thank Daniel and Meredith for coming down and fishing with us. I look forward to fishing with you again the future.
Today I fished with Phil Ingram and family from Monroe, LA.
We had a great day on the water, heading to the dock with 25 nice Reds, 2 Drum and a flounder.
Thank you Phil for fishing with us and I look forward to fishing with you again.
Today I had the pleasure of fishing with Jeff and Amanda from Texas.
We ended our day with 13 Reds, 2 Flounder and 2 Black Drum.
It was a nice calm day on the water and the day was enjoyed by all.
I want to thank Jeff and Amanda for booking their trip with us and I look for to seeing you guys again. 
Todd Poche’s Jambalaya
1/2 stick of butter or land of lakes margarine.
1 lbs. country ribs or Boston butt. (Trim fat from pork and save, de-bone, Cube and seasoned pork well with Tony chachere’s)
1 lbs. smoked sausage
1 lbs. boneless chicken thighs (Cube and seasoned well with Tony chachere’s)
1 – 16oz. fresh chopped seasoning (onion, garlic, bell pepper, etc., I purchase the pre chopped at the super market)
1 bunch Green onions (add when rice is added to stock)
1 Tbs. beef or chicken stock base (paste) or substitute the 5 1/2 cups of water below with beef broth
1/8 cup Worcestershire
¼ cup liquid smoke
2 Tbs. Louisiana hot sauce
1 tsp. ground bay leaves
2 tsp. granulated garlic
3 cups of Parboiled rice (Uncle Ben’s or Zatarain’s)
5 1/2 cups water + 1/2 cup of water for Sautéing vegetables
Salt and black pepper to taste (Careful!! black pepper is optional it will add heat, but make it salty, the rice will absorb the salt.)
In a No. 10 or #12 Cast-iron; or nothing smaller then a 5qt. heavy metal (Magnalite type) pot. Melt butter with the ground bay leaves and fry the pork fat on a low fire about 20min. (this seasons the pot) remove fat and throw away.
Cut up sausage and brown on low fire with the butter and the pork fat oil. Remove sausage and set a side after browned. Add pork and when pork begins to brown add chicken and cook to golden brown.
Remove meat and add 1/2 cup of water and fresh seasoning to meat drippings (onions, bell peppers, celery, etc. and green onion bottoms only) Sauté for 10-12 minutes or until caramelized.
Add all meat to the vegetable seasonings in the cast-iron pot.
Add 5 1/2 cups of water to the beef or chicken stock, Worcestershire, liquid smoke, Louisiana hot sauce and 1 Tsp. granulated garlic.
Bring to a boil 20-25 minutes, add the rice and bring back to a bubbling boil and turn off. Turn off the fire and put a tight lid on the pot, after 5 min. turn over rice and add green onion tops stir again in 15 minutes and let it sit covered an additional 20min.When all liquid is gone turn, as in fold, your complete pot of jambalaya.
