Gathers the stews, braises and sauced dishes characteristic of North American culinary traditions, including Southern gumbo and Brunswick stew, Cajun etouffee, and New England pot roast, spanning the region's roux-thickened and slow-braised cooking traditions. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.