Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Acadian French is a variety of French spoken by Acadians, mostly in the region of Acadia, Canada. Acadian French has 7 regional accents, including Chiac and Brayon.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Lancashire hotpot is a stew originating in Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and slowly baked in a pot at a low heat.
A mirepoix is a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.
Gumbo is a stew that is popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.
Tourtière is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Daube is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière – a braising pot.
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.
Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
A ploye or ployes are a Brayon flatbread type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region in New Brunswick and Maine.
Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.
The Maritimes consist of the provinces of New Brunswick, Nova Scotia and Prince Edward Island. Some of the cuisine has its origins in the foods of the indigenous peoples of the region.
Chicken mull is a traditional dish from North Carolina, upstate South Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter and seasoned with salt, pepper and other ingredients. Traditionally, the stew is served in the late fall and winter months. In northern Georgia, this part of the year is often referred to as "mull season". Often the term "chicken stew" or "chicken mull" refers to an event or gathering where the dish is served.
Acadian cuisine comprises the traditional dishes of the Acadian people. It is primarily seen in the present-day cultural region of Acadia. Acadian cuisine has been influenced by the Deportation of the Acadians, proximity to the ocean, the Canadian winter, bad soil fertility, the cuisine of Quebec, American cuisine, and English cuisine, among other factors.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
