Appetizers & Dips

4-9 cups

Pico de Gallo - Cajun-Style

SUBMITTED BY: Pamela D. Lyles, Da Cajn Critter Cookbook

2 lbs. cherry tomatoes
4-5 jalapeno chilis
1 bunch cilantro
1 red onion or Vidalia onion, quartered
Sea salt, to taste
Juice of 1 lime
1 – 11 oz. can Summer Crisp corn, drained
1 – 15 oz. can black beans, drained and rinsed
8-16 oz. small 150-count shrimp, seasoned and cooked


Chop the tomatoes and place in a bowl. Seed the jalapeno chilis. Remove the cilantro leaves from the stems. Combine the jalapeno chilis, cilantro leaves, and onion in a food processor. Pulse to chop.

Add this mixture to the tomatoes and mix well. Add sea salt and lime juice. Mix well. Add corn, beans, and shrimp, and mix well. Chill in the refrigerator for 3 or more hours to allow flavors to blend.

Serve with tortilla chips.

By: admin_susan Thibodaux, LA on September 16, 2011
Not rated

Pamela Lyles shares one of her recipes from her cookbook, Da Cajn Critter: The Lifestyles, The Rules, and Makin’ Groceries. Pamela has been cooking since she was a little girl and loves making easy Louisiana home-cooked recipes with simple ingredients.

Her Cajun-style Pico de Gallo recipe is a great snack to munch on while watching the football game. It’ll be a hit at your next tailgating party!

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