North American Stews, Braises and Sauced Dishes

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.