Putting together a great summary of stews in America is a little like describing the different landscapes of each state. Since there are so many regional varieties available across the country, exploring them can be a real treat, especially if you’re interested in some new tastes which you might not have experienced before.
In my experience the stews which are made on tables around America really differ by region. Of course, all stews have your basic components such as carrots and potatoes, but there are addition things people add which really spice their recipes up and bring the flavour of their food out. I wanted to explore what different regions do for tastes and in doing so, I found that Southern cuisine really differs from northern cuisine.
A Southern favourite born in Louisiana is Beaufort stew, which is a spicy stew combining andouille sausage, shrimp, and small corn cobs along with other stew favourites to create a thick, hearty stew that will not only warm you on a cold day, but will also heat your tongue as well. The heat from this stew comes from the shrimp seasoning which is required for seasoning properly. You can make your own with herbs from your garden or buy it at your local grocer. In the variety of stews I’ve tried over the years, this has been a constant favourite, especially served over rice.
In direct contrast to the heat of Southern foods, New England stews and chowders tend to be much more mellow but just as hearty. In fact, any American will tell you the only place you can get good clam chowder is in Boston. While chowder is an absolute must from the region, one of the oft overlooked stews which hails from Maine is New England Fisherman’s Stew.
Traditionally the main focus of stew is a hearty meat such as pork, chicken or beef, but New Englanders have tossed this up by creating a stew around the flavour of the red snapper, or any other white fish. Combined with yellow peas, onions, celery, mushrooms, shallots, and a bit of pepper for spice, you have a great stew that’s both filling and very aromatic. In fact, I think this is one of the most appetizing stews I’ve tried, given the unconventional ingredients. I’ve found that this is a great stew for vegetarians who allow fish in their diet, as the main stock of the soup is V8, or similar home-made from your garden.
I’ve served both of these stews in my kitchen and the family has loved them. If you’re not too keen on the idea of seafood in your stew, there is another variety which is popular. It’s known as Autumn stew, and now is the perfect of year for it, as butternut squash is the main ingredient and harvest is just around the corner. Spices and additional ingredients differ, but cumin, chilli powder, and kidney beans are a must.
With the great variety of stews recipes which are available on the net, you shouldn’t be afraid to explore many different options for creating a great stew from ingredients in your garden. In fact, you’ll probably find anything you create using your fresh ingredients will taste much better than anything purchased at the store.
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You learn something new every day. I did not know there were that many stews. My idea of a stew is a dish that contains meat, like beef or chicken. In fact, these are the only two stews that I have eaten.
Beef stew is absolutely delicious, but sometimes I fancy something a little lighter (especially when my brother is around) so that’s mostly when I’ll cook the veggie ones
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