16 – 20 large scallops

1/2 cup water

1/2 cup dry white wine

1 tsp. Kiss of Fire

1 green onion, chopped

1 Tbsp. fresh thyme

2 pinches white pepper

1 cup heavy cream

Mix wine, Kiss of Fire, green onion, thyme and pepper together. Marinade the scallops for 3 hours.

Pour mixture and scallops into a frying pan. Cover and bring to a boil. Cook for 2-3 minutes and then remove from heat. Let stand 5 minutes. Strain liquid from scallops into a small pot. Bring to a boil until reduced by half. Add heavy cream and bring back to a boil, stirring constantly. Pour sauce over scallops and serve with rice.


2 lbs of Peeled Tail-On Shrimp

1 stick of Butter

1 Cup of Your Favorite Heat Level of Jerk Marinade


In a large skillet, melt the butter over low heat (be careful not to burn it!). When it is melted, add the Jerk Marinade and turn up the heat until the mixture is close to boiling. Add the shrimp, stir until the shrimp are done. (do not overcook the shrimp, they are done when they have turned a whitish color). Remove and serve over rice. The liquid in the skillet is wonderful as a sauce over the rice. You can also chill and serve them as a spicy shrimp cocktail. Enjoy!


Note: This will impart a mild Jerk flavor in the shrimp. If you want a stronger Jerk flavor, marinate the shrimp first. Then prepare in the same manor.


6-8 Fresh Sea Scallops – Rinsed and Dried

3 Tablespoons Chile Lime Seasoning

1 1/2 Tablespoons Sugar

1 Bag Prepared Baby Greens

1 Bottle CaJohns Raspberry Vodka New-Mex BBQ Sauce

1 Can Mandarin Oranges


Mix Chile Lime Seasoning and sugar in a small bowl. Dredge both side of scallops in Chile Lime sugar Mixture. Grill scallops over high heat on both sides to desired doneness. Spread some of the baby greens on a small plate. Place the grilled scallops on top of the greens with mandarin oranges. Drizzle the scallops with Raspberry Vodka New-Mex BBQ and serve.


6 thick filets of your favorite fish

2 16 oz. jar CaJohns Salsa or Picante Sauce (your choice)


Place the filets into a plastic zip lock bag. Add 1 jar of the salsa to the bag. Let them marinate for at least 2 hours before cooking. Turn the bag over a couple of times to ensure the filets are well marinated.

Preheat your grill to medium before placing the filets on to cook. Discard the salsa used for marinating. Grill fish for a total of fifteen minutes or until done. During the grilling, brush the filets with a bit of the other jar of salsa.

When plating the filets, spoon some salsa over them. This is a great low-calorie, low-fat entrée.

This recipe works really well with chicken breasts as well!!


2 Tbsp. Olive Oil

1 Tbsp. Grated ginger root

finely chopped green onions

1 clove minced garlic

2 Tbsp. CaBoom! Gourmet Sauce

1/4 cup water

4 tuna steaks, 3/4” thick

1/2 cup flour

1 Tbsp. Curry powder

Ashes spice blend to taste


Combine first 6 ingredients and marinate tuna steaks for at least 1 hour. Mix flour, curry powder and ashes, dredge the tuna in mixture and fry in hot oil 3 to 4 minutes per side.



2 cups olive oil

5 cups flour


Heat the olive oil in a high walled pot. Stir in the flour. Cook the flour VERY slowly, stirring constantly. They flour must be browned to a dark brown. This takes at least 30 minutes. Be careful not to burn the roux or you will have to start over.


6 cups chopped onion

3 cups chopped bell pepper

2 cups chopped green onions

1/2 cup minced garlic

2 8 oz. cans tomato sauce

1 cup chopped fresh parsley

4 Tbsp. Worcestershire sauce

4 Tbsp. CaJohns Habanero Garlic hot sauce

3 Tbsp. Fire Salt

6 quarts water

2 cups dry white wine

24 crabs

3 lbs. Shrimp, peeled & deveined

Filé powder

Cooked rice


Add the chopped onion and bell pepper to the roux stirring constantly until the onions are clear. Add tomato sauce and green onions and cook stirring until the roux is back to it’s original color. Add garlic, parsley, water, Worcestershire sauce, Fire Salt, hot sauce and wine. Cook for 45 minutes.

Clean the crabs by placing them in boiling water. Use only the bodies broken in half and the large claws. Drop the crabs and shrimp into the gumbo and let cook for at least two hours.

Serve over cooked rice sprinkled with filé


3 lbs. raw shrimp, peeled & deveined

2 12 oz. Beers

1/4 cup CaJohns Cayenne or Habanero hot sauce

1 Tbsp. Fire Salt

1 Tbsp. dry mustard

2 Tbsp. Red wine vinegar

1 small onion, diced in large pieces

2 Tbsp. Honey


In a saucepan, combine beer, hot sauce, Fire Salt, mustard powder, vinegar, onion and honey. Bring to a boil and simmer for a couple of minutes. Ad 1/2 of the shrimp, return to a boil and simmer until the shrimp are cooked. 3 to 5 minutes, depending on the size of the shrimp. Remove the shrimp and repeat with the remaining shrimp.

Cool the shrimp and the liquid. Return the shrimp to the cooled liquid and marinate for several hours. Drain and serve with cocktail sauce. Add Krakatoa! (to taste) to add Fire to the cocktail sauce!


1 lb butter

1 teaspoon CaJohns Cajun Seasoning

1 Tablespoon CaJohns Creole Seasoning

2 tablespoons minced garlic

1 teaspoon worcestershire sauce

1 tablespoon Lil’ Kick hot sauce

Peel the shrimp, but leave the tail on and rinse in cold water. in a high wall skillet over medium-high heat melt the butter. Add the seasonings, garlic worcestershire and hot sauce and stir until combined. Add the shrimp to the skillet and shake until the shrimp are fully cooked, about 2 minutes. Lay on top of Mardi Gras Rice (recipe follows) and drizzle with pan liquor.

Mardi Gras Rice

Prepare rice according to manufacturer’s instruction as to ratio of uncooked rice to water. My rule of thumb is 2 cups water for each cup of rice. Add CaJohns Creole Seasoning to the water before cooking and stir. Cook rice stirring occasionally. When rice is done, stir once more to evenly distribute the seasonings.