Dinner today. An old favorite, brought back. With a side of GF sour cream cornbread muffins? Yum!
So what to do with all that smoked chicken and pork shoulder from the Memorial holiday? Make Brunswick stew! This was my first hand at this and it turned out incredible. It is chock full of yukon gold potatoes, baby Lima beans, onions, San Marzano tomatoes, fresh niblet corn, and pounds of fresh pulled smoky meat. I even found a great gluten free barbecue sauce to use in the broth base, so it was perfectly gluten free. It was so good my family went back for seconds, then thirds, and I sent my sister home with a quart. Served along jalapeño sour cream cornbread, it was a wonderful way to spice up the week by recreating what we had. Enjoy a bowl!