The hearty bowls of gumbo, creamy Cajun chicken pasta and crispy fried seafood platters, with enough food to be categorized as a “Cajun feast,” are more than just menu items at Kain Vinet’s new Pensacola restaurant, Coastal Cajun Cuisine. The flavors serve as memories from his childhood, taking him right back to his family’s shrimp-processing facility in a little town called Delcambre, Louisiana, about 20 miles outside of Lafayette.
“My great-grandma would be actually running the facility, and my grandpa would be sitting down on a swing/cooking for everyone. Not every day, but he was known for that,” Vinet said. “There was always the freshest ingredients around, so cooking just became natural.”
Boiling thousands of pounds of seafood is now second nature to Vinet, who has been watching his family do it for generations and swears by their recipes even today…