Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.
Gumbo is a stew popular in the U.S. state of Louisiana, and that state's official state cuisine. Gumbo consists primarily of a strongly-flavored, roux-based stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder. The dish derived its name from Louisiana French, which may have derived the name from a source such as either a word from a Bantu language for okra or the Choctaw word for filé (kombo).
Chili con carne or chilli con carne, meaning "chili with meat" and commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat, and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.
Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.
Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Russia, Central Asia and Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Meat dolmas are generally served warm, often with tahini or egg-lemon sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Stuffed vegetables are also common in Greek cuisine, called gemista, as well as in Italian cuisine, where they are named ripieni ("stuffed"). Dishes of cabbage or stuffed grape leaves are sometimes also called sarma.
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.
Feijoada is a stew of beans with beef and pork of Portuguese origin. It is commonly prepared in Portugal, Macau, Angola, Cape Verde, Guinea-Bissau, Mozambique, Goa, India and Brazil, where it is also considered a national dish. However, the recipe differs slightly from one country to another.