Big-Easy Cajun Relish

The Working Chefs EditionCOMMENTARY: As the title of this recipe hints, it originated in New Orleans, where the recipe was passed around from hand to hand. First making itself known in print during the depression of the 1930’s, the recipe was made popular by the Cajun population of New Orleans citizenry. The descriptive term „Big-Easy?, is the name lovingly bestowed upon the city of New Orleans by itinerant professional musicians. It was regarded as a place where they could always find work regardless of the music style or instruments they specialized in.


8 oz small cooked Bay shrimp.
1 lb peeled tomatoes, diced.
4 oz green chilies, seeded and chopped. 4 + ½ oz black olives. ½ cup finely chopped onion. 3 tablespoons olive oil. 3 tablespoons vinegar. 1 teaspoon garlic salt.
1 teaspoon fresh limejuice.
Place the Bay shrimp into a chilled bowl and add the olive oil and limejuice. Mix together with forks and set aside for 5 minutes. Add the tomatoes, chilies, onion, olives, vinegar and garlic salt. Thoroughly mix all ingredients together gently by tossing with forks or spoons. Cover the bowl and chill until ready to use.

Many thanks to Chef Jack Fernely for allowing us to use this recipe. Chef Jack has compiled and edited a collection of great recipes for Sauces Relishes and Dressings for working culinary pofessionals.  Find out more about this great collection here-