Brent has been in the restaurant business his entire life... Following in his grandfathers and uncles footsteps, “Willie G. Landry” and “Uncle Floyd Landry”. The Story goes....The Catholic Acadians were kicked out of Nova Scotia, Canada and settled in southern Louisiana. These were very poor people and learned to live off the land. This beautiful culture with its French language, music and style of cooking became known as “Cajun”. Fast forward a few centuries...
Grandpa Willie had 2 brothers, Don and Ashby Landry. In 1934 they opened “Don’s Seafood and Steak House” in downtown Lafayette, LA. Don’s is still open today and owned and operated by the Landry family. In 1976 Brent’s side of the family moved to Houston, Texas and opened restaurants that are internationally known. They brought Cajun Cuisine to Texas.
After years of being in and around the restaurants and its culture, Brent along with Uncle Floyd and Cousin Chris Mannery opened their first restaurants together in 1991, “Bayou City Seafood and Pasta” and “Floyd’s Cajun Shack”. Now you have to understand, in the traditions of the Cajun, if you have been to a crawfish boil and drank beer with someone who is your friend, you are cousins. That’s how Chris became known as “Cousin Chris”. It’s the Cajun way. Floyd now has expanded his restaurants to 5 in and around the Houston area, “Floyd’s Cajun Seafood and Texas Steakhouse”.
As in the tradition of the original Catholic Acadians, Brent found his way north to expand his heritage and culture and bring Cajun Seafood to Oklahoma...Opening “The Shack Seafood and Oyster Bar” 2010 and 2013 and now “Brent’s Cajun Seafood & Oyster Bar”.
Brent loves to visit with his guests and prepare a little “Lagniappe” (that little something extra). So...sit back and enjoy some true Cajun hospitality and great food... C’mon
Laissez les bon temps roulez!
Owner | Executive Chef