American stews

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-p

Gumbo () is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), 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 (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder.

thumb|A meatball and mushroom fricassee served with rice

lamb or mutton and root vegetable stew native to Ireland

thumb|Cioppino with bread Cioppino (, ; from ) is a fish stew originating in San Francisco, California, a dish in Italian-American cuisine related to various fish soups in Italian cuisine.

stew made with oyster

Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins, one form of which originated in Kentucky. It is often prepared communally as a social gathering. It is popular as the basis for civic fundraisers in the Upland South.

curried chicken and rice dish in the Southern US; a mild stew of browned chicken pieces, onions, and curry powder with almonds and raisins or currants over rice

stew from the southern US, containing tomatoes, beans, corn, okra, and game meat (squirrel, rabbit, possum, or substituted with chicken)

dish said to have been prepared by American hobos

Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.