Broccoli and Stilton Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This gumbo has become one of my favorite weeknight dinners because it comes together in under an hour. I love how the creamy stilton cheese melts into the rich, spiced broth while the broccoli stays tender and bright. Broccoli is packed with vitamin C and fiber, making this comfort food feel a bit more virtuous too. The beauty of this recipe is its simplicity and affordability, using everyday pantry staples to create something genuinely impressive. It's the kind of dish that tastes like you've spent hours in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- 50 gbutter
- 50 gplain flour
- 200 gonion(diced)
- 100 gcelery(diced)
- 3garlic cloves(minced)
- 800 mlvegetable stock
- 500 gbroccoli(cut into florets)
- 150 gstilton cheese(crumbled)
- 2 sprigsthyme(fresh)
- ½ tspcayenne pepper
- 1 tspsmoked paprika
- 1bay leaf
- to tastesalt and black pepper
- 3green onions(sliced for garnish)
Detail level
Instructions
- 1
Melt butter in a large pot over medium heat. Gradually whisk in flour to create a roux, stirring constantly for 5-7 minutes until it turns a deep chocolate brown. Be patient—this develops the gumbo's rich flavor.
Tip: Stir frequently to prevent the roux from burning. If it darkens too quickly, lower the heat slightly.
- 2
Add the diced onion and celery to the roux and cook for 3-4 minutes, stirring often, until softened and fragrant.
Tip: The vegetables will help deglaze the pot and add natural sweetness to the gumbo.
- 3
Stir in the minced garlic, cayenne pepper, and smoked paprika, cooking for another minute until aromatic.
- 4
Gradually pour in the vegetable stock while whisking to prevent lumps. Add the bay leaf and thyme sprigs, then bring the mixture to a gentle simmer.
Tip: Whisk continuously as you add stock to ensure a smooth, lump-free sauce.
- 5
Add the broccoli florets to the simmering gumbo and cook for 8-10 minutes until the broccoli is tender but not mushy.
Tip: The broccoli should retain some structure; don't overcook it or it will become too soft.
- 6
Remove the pot from heat and discard the bay leaf and thyme sprigs. Gently stir in the crumbled Stilton cheese, allowing it to melt into the gumbo and create a creamy texture.
Tip: Stir gently to incorporate the cheese evenly without breaking up the broccoli pieces.
- 7
Taste the gumbo and season with salt and black pepper as needed. The Stilton will add saltiness, so adjust carefully.
- 8
Ladle the gumbo into bowls and garnish with sliced green onions. Serve hot with crusty bread if desired.
Tip: A side of cornbread or garlic bread complements this gumbo beautifully.
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