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It’s phenomenal 😮

No Crystal’s

Thank you for sharing how you make grits. They are delicious and easy to prepare. I grew up in the South eating grits but have always been unhappy with my efforts to cook them myself. Your recipe has changed that. Thank you!

Oh man, I have to comment on this video. There are SOOOO many cooking videos out there and NONE ever seem to get things perfect for the viewer following along and wanting to make their own at home. Until now! I love how you explain, but also add the text in of the ingredients and left there long enough to read. Just the overall way you explain this recipe I love it. Thumbs up and I'm a sub now :) July 2024

I love your restaurant so much!!! Thanks for your video. My fav is shrimp and Grits!!!

Best roux Ever. Chocilatier!!!

We love your restaurant in the Tenderloin. We’ve been going for 10 years. We go every time we are in SF. Please open one in Southern California🙏

Very nice!!!

In San Francisco, most of us don’t have that type of space and we don’t have grills or smokers so this is a great recipe. Thanks!

Brenda’s biscuits made in her restaurants are the best biscuits I have ever had! Don’t blame her at all for keeping that recipe a secret. I look forward to trying this one. Thanks Brenda!

OMG SHE DIDN'T USE DUKES MAYONNAISE! 😠

I like your style sister!

Had the Red Beans and Rice at Brenda's in Oakland. They were delicious.

The Wail I wailt!!! Idiot proof.. LOL

LOL @CookLikeBrenda I was just telling my daughter that I am wishy washy about okra. The way you said "if you dont like okra, dont put it in there," .Made me laugh so hard, sounded like you were speaking directly to me.

u say equal parts flour and oil but in your recipe its not equal, do you mean by weight or by volume? There is a big difference.

Absolutely delicious! The recipe was straight forward, easy to follow, and the food came out so great. Thank you!!

I've watched several gumbo vids and they are all adding the veggies to the broth. Don't they know the veggies need to caramelize?

That roux wasn’t cooked right, it was too fast…try starting first with the roux get it to a peanut butter color, then add ingredients

I just did some quick math. If you poached one million eggs nonstop it would take 5.7 years. That's a good pan.

Made this delicious thank you

Thank you for this video

Perfect ❤

Well done! You’re funny.👍

Ok!! I just learned how to make biscuits!!!! FROM SCRATCH!!!! By the way my daughter took me to your restaurant in Oakland. OMG. They had to drag me out. The staff was great and the food was superb. Will definitely be back.

We're excited!

Can you post a biscuit making video? I swear, your biscuits are the best!!!

Beautiful roux!!! Thanks for sharing your technique 😊

If you had the choice of using a cooking sherry or a cabernet sauvignon in this recipe. would you still use the sherry? My concern is merely related to the tartness of the sherry and the floral quality of the cabernet.

My god, Brenda - your technique is on point, but the sound of your knives scraping through ingredients reminds me of someone punching wood in minecraft. It's both understandable and heartbreaking. Please either learn to sharpen your own knives or learn a healthy distrust of the knife truck.

Unique to add in the roux. Excellent. For those who start with the roux and add to it, the traditional way, get your roux medium-dark then add only your onions... the sugars in them will quicken the darkening of the roux, and they will help in the roux not burning. 👍

I like how you don't show how to get your roux as thick as paste, then you just add it to the gumbo at 8:54 and it looks like pre-made bouillon

Thank you for sharing ❤

This is my favorite Louisiana dish of all! I could eat it every day. I’ve never thought about buying a whole chunk of meat and slicing my own grillades.

I love this over waffles but the sauce thickens too much after cooling. Have to figure that part out😂

This is heaven to watch

....take a bath in it! Awesome! I am going to make brown butter and then carry on with the rest of the recipe and use the sauce in a trifle with butter pecan cake and whipping cream. Thanks for the recipe.

You are in San Francisco? REAL gumbo comes from da bayoo, hanh? I spent 40 years just an hour and a half from Nawlins, we know how to make the authentic gumbo!

Thank you so much! Looking forward to trying this tonight! :D

looks so good

Brenda, YOU'RE sexy as hell lol❤

whatcha got for Spring ? Possibly summer . I do like your style with the gumbo here . Looking for the cool season stuff .

Thankbyou for this video. I have a whole dungeness crab in my freezer that we smoked last summer to go with 2 artichokes I picked up yesterday. I've never made artichokes before, so your video was extremely helpful.

I would assume simmer uncovered - but pot looks covered. Simmer covered for 3 hours?

My mother never used celery in her gumbo, but other than that this is exactly how my mom made it. I'm gonna make it tomorrow for my Midwest friends.

I could cry. I miss your restaurant so much since moving from SF to Seattle. This is the best thing I have seen all year.

Your explanation is wonderful. May I ask can you do a seafood gumbo with chicken shrimp and crabs.Thank you once again!!!

Your gumbo is so beautiful 💯%. Tell me about how much roux did you add. I'd appreciate your answer and thank you so much for that gorgeous looking gumbo. You Rock!!!

Thank you for this recipe. Can you provide the Nutrition Information please?

Lovely. Will definitely give these a try. Thanks for making it easy. Shout out to E&J!!