2 16 oz jars CaJohns Salsa (your choice of heat)
1 1/2 Pounds Chicken or Pork (cubed)
1 48 oz. Can Chicken Broth
2 15 oz. Cans Hominy (Posole)
1/3 Cup Southwest Seasoning
1 cup Heavy Cream
2 Tbsp. Olive oil
Place olive oil, hominy and the chicken or pork in a skillet, season with 1/2 of the Southwest Seasoning, and cook until the meat is almost done. In a soup pot, add the chicken broth, salsa and the remainder of the Southwest Seasoning along with the prepared contents of the skillet. Heat to a simmer and whisk in heavy cream. Simmer for 10 minutes whisking often. If you like, top with shredded cheese and a dollop of sour cream. Serve with a garnish of cilantro.
1 32 oz. can baked beans
1 lb. pork sausage
1 cup CaBoom! Bayou-Q Chipotle Sauce
1 Tbs CaJohns Chipotle Grill Seasoning
Crumble the sausage in a pan and fry until brown. Drain and set aside. Open the beans and place into a pot. Add the Bayou-Q and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add the cooked sausage and bring to a boil, simmer for 10-15 minutes, serve
1 cup of uncooked rice
1 jar of CaJohns Picante Sauce or CaJohns Salsa
1 pound of Chorizo Sausage
Cook the rice according to the manufacturer’s directions. While the rice is cooking, remove the chorizo from the casing and crumble into a high-walled skillet and brown. Drain the grease and add the salsa or picante sauce to the skillet. Heat for 5-6 minutes and add the cooked rice. Stir together and continue heating until all liquid is absorbed. Sever with warm tortillas!
This dish can be made using taco meat or ground chicken as well. Leave out the meat for a wonderful vegetarian or side dish. Vary the heat of the dish by the heat of the salsa!!
1 pound of Orzo Pasta
2 Pounds of Ground Country Sausage
1-2 Bottles CaJohns Spiced Rum Barbeque Sauce
Cook the pasta according to the manufacturer’s instructions. While rice is cooking brown the sausage in a soup pot or high-wall skillet. When sausage is brown, add the barbeque sauce. Heat to simmer. When orzo is done cooking, drain and add it to the sauce stir. When the mixture is combined, remove from heat and serve. Serves 6-8.
4 butterflied center loin pork chops, grilled.
1 cup Creole Mustard
1 cup dry white wine
1/2 cup honey
1/4 cup CaJohns Jalapeño Hot Sauce
In a small saucepan, mix all ingredients together. Cook over medium heat until it boils, remove from heat and pour over grilled pork chops.
Rub: Equal Parts of CaBoom! Chili Fixins &
CaJohns Chop House Spice Blend
Whole Pork Tenderloins
CaJohns Select Grillin’ Sauce (your choice of heat)
Rub the tenderloins with the mixture and refrigerate
overnight or for at least two hours. Grill until internal
temperature is at least 145°. Remove from grill and
rest for 5 minutes. Slice on the bias and serve on a
grilled slice of your favorite squash.