Broccoli and Stilton Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
A creamy and savory gumbo that combines tender broccoli florets with pungent Stilton cheese, enriched with a dark roux and warming spices. This vegetarian twist on a Louisiana classic delivers comfort in every bowl.
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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