craftys drunken tog stew

[Jim in CT]

went blackfishing yesterday, caught a few nice ones. it’s a raw, cold, wet day today, perfect for making crafty anglers drunken blackfish stew. someone here gave me that recipe, i am in your debt, christ it’s good on a day like today. i add a few shrimp, otherwise follow it to a “t”.

[Nebe]

I miss crafty. He was a hoot.
Posted from my iPhone/Mobile device

[Jim in CT]

Originally Posted by Nebe

I miss crafty. He was a hoot.
Posted from my iPhone/Mobile device

never had the pleasure. but we make that stew a couple
of times every year, and i always thank him.
Posted from my iPhone/Mobile device

[JohnR]

Originally Posted by Nebe

I miss crafty. He was a hoot.
Posted from my iPhone/Mobile device

Truly a gentleman, historian, and all around great big smile guy.

[DZ]

Good time of year to post it once again.

[DZ]

Learning this site doesn't like cut and paste. Try again.
𝘛𝘰 𝘩𝘰𝘯𝘰𝘳 𝘵𝘩𝘦 𝘮𝘦𝘮𝘰𝘳𝘺 𝘰𝘧 𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥 𝘊𝘳𝘢𝘧𝘵𝘺 𝘈𝘯𝘨𝘭𝘦𝘳 𝘐'𝘥 𝘭𝘪𝘬𝘦 𝘵𝘰 𝘱𝘰𝘴𝘵 𝘵𝘩𝘦 "𝘋𝘳𝘶𝘯𝘬𝘪𝘯 𝘉𝘭𝘢𝘤𝘬𝘧𝘪𝘴𝘩 𝘚𝘵𝘦𝘸" 𝘳𝘦𝘤𝘪𝘱𝘦 𝘵𝘩𝘢𝘵 𝘩𝘦 𝘭𝘰𝘷𝘦𝘥 𝘵𝘰 𝘱𝘳𝘦𝘱𝘢𝘳𝘦. 𝘐𝘵'𝘴 𝘪𝘮𝘱𝘰𝘳𝘵𝘢𝘯𝘵 𝘵𝘰 𝘬𝘯𝘰𝘸 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘭 𝘳𝘦𝘤𝘪𝘱𝘦 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘵𝘦𝘥 𝘧𝘳𝘰𝘮 𝘰𝘶𝘳 𝘮𝘶𝘵𝘶𝘢𝘭 𝘧𝘳𝘪𝘦𝘯𝘥 𝘊𝘰𝘭 𝘌𝘥 𝘕𝘰𝘭𝘭.
“𝘋𝘳𝘶𝘯𝘬𝘪𝘯 𝘉𝘭𝘢𝘤𝘬𝘧𝘪𝘴𝘩 𝘚𝘵𝘦𝘸”
𝘲𝘶𝘢𝘳𝘵𝘦𝘳 𝘤𝘶𝘱 𝘣𝘶𝘵𝘵𝘦𝘳
𝘰𝘯𝘦 𝘮𝘦𝘥𝘪𝘶𝘮 𝘰𝘯𝘪𝘰𝘯 𝘥𝘪𝘤𝘦𝘥
𝘵𝘸𝘰 𝘮𝘦𝘥𝘪𝘶𝘮 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴 𝘥𝘪𝘤𝘦𝘥
𝘩𝘢𝘭𝘧 𝘤𝘶𝘱 𝘤𝘦𝘭𝘦𝘳𝘺 𝘴𝘭𝘪𝘤𝘦𝘥 𝘢𝘯𝘥 𝘥𝘪𝘤𝘦𝘥
𝘵𝘸𝘰 𝘤𝘢𝘯𝘴 𝘤𝘳𝘦𝘢𝘮 𝘰𝘧 𝘱𝘰𝘵𝘢𝘵𝘰 𝘴𝘰𝘶𝘱
𝘵𝘸𝘰 𝘰𝘳 𝘵𝘩𝘳𝘦𝘦 𝘤𝘶𝘱𝘴 𝘧𝘳𝘦𝘴𝘩 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘧𝘪𝘴𝘩 𝘴𝘵𝘰𝘤𝘬 (𝘰𝘳 𝘤𝘭𝘢𝘮 𝘫𝘶𝘪𝘤&#120358
𝘤𝘰𝘶𝘱𝘭𝘦 𝘰𝘧 𝘥𝘢𝘴𝘩𝘦𝘴 𝘰𝘧 𝘞𝘰𝘳𝘤𝘦𝘴𝘵𝘦𝘳𝘴𝘩𝘪𝘳𝘦
𝘴𝘢𝘭𝘵 𝘢𝘯𝘥 𝘱𝘦𝘱𝘱𝘦𝘳 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦
𝘰𝘯𝘦 𝘵𝘰 𝘵𝘸𝘰 𝘱𝘰𝘶𝘯𝘥𝘴 𝘰𝘧 𝘧𝘪𝘴𝘩 (𝘣𝘭𝘢𝘤𝘬𝘧𝘪𝘴&#120361 - 𝘪𝘧 𝘺𝘰𝘶 𝘶𝘴𝘦 𝘤𝘭𝘢𝘮 𝘫𝘶𝘪𝘤𝘦 𝘢𝘥𝘥 𝘴𝘰𝘮𝘦 𝘰𝘵𝘩𝘦𝘳 𝘧𝘪𝘴𝘩 𝘵𝘩𝘢𝘵 𝘸𝘪𝘭𝘭 𝘧𝘭𝘢𝘬𝘦 𝘭𝘪𝘬𝘦 𝘧𝘭𝘰𝘶𝘯𝘥𝘦𝘳 𝘰𝘳 𝘴𝘦𝘢 𝘣𝘢𝘴𝘴
𝘰𝘯𝘦 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘴𝘢𝘭𝘵
𝘰𝘯𝘦 𝘩𝘢𝘭𝘧 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘱𝘦𝘱𝘱𝘦𝘳
𝘝𝘦𝘳𝘮𝘰𝘶𝘵𝘩
𝘚𝘢𝘶𝘵é 𝘰𝘯𝘪𝘰𝘯𝘴 𝘪𝘯 𝘣𝘶𝘵𝘵𝘦𝘳. 𝘈𝘥𝘥 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴, 𝘤𝘦𝘭𝘦𝘳𝘺 𝘢𝘯𝘥 𝘧𝘪𝘴𝘩 𝘴𝘵𝘰𝘤𝘬 𝘰𝘳 𝘤𝘭𝘢𝘮 𝘫𝘶𝘪𝘤𝘦 𝘢𝘯𝘥 𝘤𝘰𝘰𝘬 𝘶𝘯𝘵𝘪𝘭 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴 𝘢𝘳𝘦 𝘢𝘭 𝘥𝘦𝘯𝘵𝘦 𝘣𝘦𝘧𝘰𝘳𝘦 𝘢𝘥𝘥𝘪𝘯𝘨 𝘱𝘰𝘵𝘢𝘵𝘰 𝘴𝘰𝘶𝘱. 𝘈𝘥𝘥 𝘧𝘪𝘴𝘩 𝘸𝘩𝘦𝘯 𝘣𝘳𝘰𝘵𝘩 𝘪𝘴 𝘣𝘰𝘪𝘭𝘪𝘯𝘨. 𝘚𝘢𝘭𝘵 𝘢𝘯𝘥 𝘱𝘦𝘱𝘱𝘦𝘳 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦. 𝘈𝘥𝘥 𝘷𝘦𝘳𝘮𝘰𝘶𝘵𝘩 (𝘯𝘰𝘵 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦, 𝘺𝘰𝘶 𝘥𝘰𝘯’𝘵 𝘸𝘢𝘯𝘵 𝘵𝘰 𝘰𝘷𝘦𝘳𝘸𝘩𝘦𝘭&#120366 𝘣𝘶𝘵 𝘶𝘱 𝘵𝘰 𝘢 𝘲𝘶𝘢𝘳𝘵𝘦𝘳 𝘤𝘶𝘱… 𝘣𝘶𝘵 𝘢𝘥𝘥 𝘴𝘭𝘰𝘸𝘭𝘺 𝘶𝘯𝘵𝘪𝘭 𝘺𝘰𝘶 𝘬𝘯𝘰𝘸 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘪𝘴 𝘵𝘩𝘦𝘳𝘦 𝘣𝘶𝘵 𝘺𝘰𝘶'𝘳𝘦 𝘯𝘰𝘵 𝘴𝘶𝘳𝘦 𝘸𝘩𝘢𝘵. 𝘛𝘳𝘺 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘴𝘶𝘳𝘦 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦𝘳𝘦'𝘴 𝘱𝘭𝘦𝘯𝘵𝘺 𝘰𝘧 𝘧𝘪𝘴𝘩 𝘢𝘯𝘥 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴. 𝘐'𝘷𝘦 𝘢𝘥𝘥𝘦𝘥 𝘮𝘢𝘴𝘩𝘦𝘥 𝘢𝘯𝘤𝘩𝘰𝘷𝘺 𝘣𝘶𝘵, 𝘭𝘪𝘬𝘦 𝘵𝘩𝘦 𝘷𝘦𝘳𝘮𝘰𝘶𝘵𝘩, 𝘫𝘶𝘴𝘵 𝘦𝘯𝘰𝘶𝘨𝘩 𝘵𝘰 𝘬𝘯𝘰𝘸 𝘪𝘵’𝘴 𝘵𝘩𝘦𝘳𝘦.
𝘌𝘯𝘫𝘰𝘺 𝘢𝘯𝘥 𝘮𝘢𝘬𝘦 𝘴𝘶𝘳𝘦 𝘵𝘰 𝘩𝘢𝘷𝘦 𝘢 𝘵𝘰𝘢𝘴𝘵 𝘵𝘰 𝘊𝘳𝘢𝘧𝘵𝘺!
𝘋𝘡

[Jim in CT]

Originally Posted by DZ

Good time of year to post it once again.

I'll bring this up every year during fall blackfish season. In my house, this recipe really is a required part of what it means to be alive in the fall.