Iconic Stews Across America

Stews are more than just comfort food; they’re an edible history book, telling the stories of the people and places that made them famous. Across the United States, stews embody the rich diversity of regional cooking styles, blending local ingredients with cultural influences. Let’s explore these iconic stews, their origins, and the cities that gave them their legendary status.

Each recipe below features simple liquid mix combinations using Chilau Stew and Boil Base as the foundation for these iconic dishes. Chilau provides 90% of the seasoning for you, giving you a rich, flavorful base while leaving room to make it your own. Add additional spices or seasonings to amplify flavors to your preference, ensuring every dish reflects your unique cooking style while staying true to its origins. These blends are designed to highlight the distinct flavors of each dish with simplicity and versatility.

Southern Classics

• Gumbo (Louisiana): A true melting pot of flavors, Gumbo reflects the diverse cultural influences of Louisiana, including African, French, Spanish, and Native American culinary traditions. This rich and hearty stew is built on a roux—a slow-cooked blend of fat and flour—and features the "holy trinity" of onions, celery, and bell peppers. Gumbo can be made with seafood, sausage, chicken, or even all three, seasoned with bold spices and served over rice. It’s a dish synonymous with New Orleans, symbolizing community, celebration, and the joy of Southern cooking.

Liquid Base: Chicken stock + Chilau Stew Base + Roux + Water + Lemon Juice

• Brunswick Stew (Southeast): The origins of Brunswick Stew are hotly contested between Brunswick, Georgia, and Brunswick County, Virginia, but its Southern charm is undeniable. Originally made with wild game like squirrel or rabbit, modern versions often use chicken, pork, or beef. This stew’s tomato base is enriched with lima beans, corn, and other vegetables, creating a hearty and comforting meal. A staple at Southern cookouts and barbecues, Brunswick Stew brings people together with its rich flavors and rustic roots.

Liquid Base: Chicken stock + Chilau Stew Base + Tomato puree

• Crab Chilau (Cangrejo Enchilado - Florida Coast): A Tampa Bay treasure, Crab Chilau is a spicy tomato-based stew that pays homage to the area’s Cuban and Caribbean influences. Made with blue crab, onions, peppers, and a medley of seasonings, this dish is both bold and comforting. Often served over rice, Crab Chilau reflects the multicultural roots of Tampa’s Ybor City, where seafood abundance meets vibrant cultural heritage. This dish is a local favorite, bringing a taste of the Gulf Coast to family tables and festive gatherings.

Liquid Base: Crushed Tomatoes + Chilau Stew Base + Stock (Beer or Wine Optional)

• Okra and Tomatoes (African-American Heritage): This simple yet flavorful dish traces its roots to West Africa, where okra was a staple ingredient long before it became synonymous with Southern cooking. Brought to the United States during the transatlantic slave trade, okra found a home in Creole and Southern cuisines, often paired with tomatoes for a hearty, stew-like dish. Cooked with onions, garlic, and a hint of smoked meat, sausage or bacon, Okra and Tomatoes delivers a tangy, savory experience with a touch of spice. Its vibrant flavors and cultural significance make it a beloved part of African-American culinary traditions, often served as a side dish or a light main course.

Liquid Base: Vegetable stock + Chilau Stew Base + Tomato sauce

Coastal Treasures

• Cioppino (San Francisco): Born on the docks of San Francisco in the late 1800s, Cioppino is a fisherman’s stew with Italian roots. Created by immigrant fishermen, this hearty dish uses the day’s catch, combining clams, mussels, shrimp, fish, and sometimes crab in a rich tomato-based broth with wine, garlic, and herbs. Traditionally served with crusty bread for dipping, Cioppino reflects the ingenuity of combining fresh seafood and bold Mediterranean flavors. It’s a celebration of the Bay Area’s maritime heritage and multicultural community.

Liquid Base: Seafood stock + Chilau Stew Base + Dry white wine

• Bouillabaisse (French Influence): Hailing from the coastal city of Marseille, France, Bouillabaisse is a luxurious seafood stew that combines Provençal flavors with the bounty of the Mediterranean Sea. While it’s a French classic, Bouillabaisse has found its way onto American shores, celebrated for its aromatic saffron-infused broth. The dish features a variety of seafood, such as fish, mussels, and shrimp, simmered with tomatoes, onions, and herbs like fennel. Served with a side of crusty bread and rouille (a garlic and saffron mayonnaise), Bouillabaisse is the epitome of elegance and bold flavor.

Liquid Base: Fish stock + Chilau Stew Base + Tomato puree

• Oyster Stew (East Coast): Oyster Stew has deep roots in the culinary traditions of the East Coast, particularly among Irish immigrants. A simple yet decadent dish, this stew is made by gently simmering oysters in a creamy milk or cream-based broth, often with butter, onions, and a touch of pepper. A popular dish during the colder months, it’s also a Christmas Eve tradition in many homes. Oyster Stew’s smooth, velvety texture and briny seafood essence make it a timeless comfort food.

Liquid Base: Heavy Cream + Chilau Stew Base + Seafood stock

Boils That Wow

• Seafood Boil (Southern Coastal States): A celebration of community and coastal abundance, the Seafood Boil is a shared dining experience rooted in Southern hospitality. Often served outdoors over newspaper-covered tables, this dish features a medley of shrimp, crab, clams, and mussels cooked with corn, potatoes, and sausage in a spiced broth. The seasonings—packed with bold flavors of garlic, paprika, cayenne, and citrus—create a rich and aromatic feast. Seafood Boils are synonymous with summer gatherings, family reunions, and festivals, where the food is as much about the experience as it is the flavor.

Liquid Base: Water + Chilau Boil Base + Lemon juice

• Low Country Boil (South Carolina and Georgia): Originating in the marshy Lowcountry region of South Carolina and Georgia, this iconic dish combines shrimp, sausage, corn, and potatoes in a flavorful broth seasoned with Old Bay and other spices. Also known as Frogmore Stew, the Low Country Boil is traditionally cooked in large outdoor pots and served communally. It reflects the region’s blend of Gullah, African, and European influences, with its emphasis on fresh, locally sourced seafood. It’s a meal that embodies the soul of Southern coastal living.

Liquid Base: Water + Chilau Boil Base + Beer

• Crawfish Boil (Louisiana): A quintessential Louisiana tradition, the Crawfish Boil is a spicy, spirited event that’s as much a social gathering as it is a meal. Featuring crawfish cooked with potatoes, corn, sausage, and an array of Cajun spices, the boil is steeped in Creole and Cajun culture. Served on communal tables, diners peel and eat the crawfish while enjoying the company of friends and family. Crawfish Boils are the heartbeat of springtime in Louisiana, often accompanied by music, beer, and laughter, making them a beloved cultural event.

Liquid Base: Water + Chilau Boil Base + Lemon juice

Regional Comforts

• Chili (Southwestern United States): A robust and hearty dish, Chili has deep roots in the American Southwest, influenced by Mexican and Texan culinary traditions. Classic Texas-style chili, or "chili con carne," features slow-simmered beef, chili peppers, and spices, with no beans or tomatoes, adhering to purist traditions. Variations across the country incorporate ingredients like beans, ground meat, and even exotic proteins like venison. Chili is synonymous with cold weather comfort and is a staple at cook-offs, tailgates, and family gatherings, showcasing its versatility and deep cultural significance.

Liquid Base: Beef stock + Chilau Stew Base + Tomato puree + Chili Paste

• Clam Chowder (New England): This creamy, soul-warming soup is a hallmark of New England’s coastal cuisine. New England Clam Chowder combines tender clams, potatoes, and onions in a rich, velvety broth made with cream and butter. Its origins date back to the 1700s when European settlers adapted their cooking methods to the region’s abundant seafood. Served in iconic bread bowls or alongside oyster crackers, this dish is beloved for its simplicity and depth of flavor, embodying the maritime heritage of New England.

Liquid Base: Clam broth + Chilau Stew Base + Heavy cream

• Manhattan Clam Chowder (New York): A zesty alternative to its creamy New England counterpart, Manhattan Clam Chowder swaps cream for a tomato-based broth. Developed by Italian immigrants in the bustling markets of New York City, this version incorporates clams, potatoes, celery, and onions, with a tangy tomato flavor and a hint of spice. Its lighter yet bold profile reflects the diversity and vibrancy of Manhattan. Though its name stirs rivalry with New England, Manhattan Clam Chowder has earned its place as a cherished variation on this seafood classic.

Liquid Base: Clam broth + Chilau Stew Base + Tomato Pure

Honorable Global Mentions

• Oxtail Stew (Caribbean and Global): Oxtail Stew is a slow-cooked delicacy that originated in the Caribbean but has found its way into kitchens worldwide. Traditionally made with oxtails, this dish features tender, fall-off-the-bone meat braised in a rich, flavorful broth. Ingredients like tomatoes, carrots, potatoes, and beans add heartiness, while thyme, garlic, and Scotch bonnet peppers bring a signature Caribbean flair. Loved for its depth of flavor and comforting warmth, Oxtail Stew is a celebration of culinary patience and spice. Jamaica, in particular, is famed for its version, which often incorporates allspice and a hint of sweetness.

Liquid Base: Beef stock + Chilau Stew Base + Water (Red wine optional)

• Beef Stew (Global): A universal comfort food, Beef Stew has countless variations around the world. In the United States, it’s often associated with rustic, hearty meals perfect for colder months. Classic Beef Stew features chunks of beef slow-cooked with carrots, potatoes, celery, and onions in a savory broth thickened with flour or cornstarch. The result is a tender, rich dish that pairs beautifully with crusty bread. Regional takes, such as Irish Beef Stew with Guinness or French Boeuf Bourguignon, highlight its versatility and timeless appeal.

Liquid Base: Beef stock + Chilau Stew Base + Water

• Curry (Global): Curry is a versatile and vibrant stew-like dish that transcends borders, originating in South Asia and influencing cuisines worldwide. In the Southern U.S., curry takes on a soulful twist, blending traditional Indian spices like turmeric, cumin, and coriander with local ingredients like chicken, shrimp, or even catfish. Coconut milk often lends creaminess, while additions like tomatoes, potatoes, and vegetables make it a well-rounded meal. Whether you’re enjoying a Jamaican Curry Goat or a classic Indian Chicken Curry, this dish delivers bold flavors and aromatic spices that bring people together around the table.

Liquid Base: Coconut milk + Chilau Stew Base + Chicken stock + Curry Paste

Stews like these are more than recipes; they’re stories of migration, innovation, and community. At Chilau Foods, we’re proud to carry on these traditions, offering bold Southern flavors in every jar of Chilau Stew and Boil Base. With a simple 3-to-1 ratio, mix Chilau’s versatile base with broth, stock, beer, wine, cream, or water to create any of these amazing soups and stews—or dream up entirely new recipes from scratch. Whether you’re recreating a coastal classic or crafting a family favorite, Chilau makes cooking easy, flavorful, and unforgettable.