Kenney's traces back to 1972, when it existed only as the fishing operation of Robert Kenney, captain of an 80-foot steel hull shrimp boat. Seventeen years later, in 1989, that supply chain became a storefront in Slidell — a combined seafood market and Cajun restaurant/po-boy shop. Kenney's son-in-law, Brian Cappy, now runs the retail side, drawing on a network of fishers to keep the market stocked.
The kitchen serves the usual Louisiana lineup — fried, blackened, and boiled seafood, po-boys on Leidenheimer bread, oysters on the half shell — and during crawfish season it boils in 50-pound pots, turning out fresh batches every half-hour to hour.
NOLA.com / Times-Picayune has named Kenney Seafood a city magazine favorite.
The kitchen serves the usual Louisiana lineup — fried, blackened, and boiled seafood, po-boys on Leidenheimer bread, oysters on the half shell — and during crawfish season it boils in 50-pound pots, turning out fresh batches every half-hour to hour.
NOLA.com / Times-Picayune has named Kenney Seafood a city magazine favorite.