Jambalaya Shortcakes with Cayenne Cream
Recipe from Pace Salsa & Picante

Split biscuits are piled with a sausage, shrimp and picante sauce mixture making a simply delicious dish that's easy enough for every day.


Jambalaya Shortcakes with Cayenne Cream

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Servings: 8
Prep Time: 30 mins
Total Time: 45 mins
Related Categories: Biscuits and Scones, Sausage, Seafood Jambalaya, Shrimp
 
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Ingredients
  • 1  pkg.
    (16.3 ounces) large size refrigerated buttermilk biscuit (8 biscuits), prepared according to package directions
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  • 1  jar
    (16 ounces) Pace® Picante Sauce
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  • 1/2  pkg.
    (8 ounces) smoked sausage, diced
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  • 4  oz.
    fresh or frozen small or medium shrimp, peeled and deveined
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  • 1  tsp.
    dried thyme leaves, crushed
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  • 2/3  cup
    chopped green onion
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  • 1/4  tsp.
    cayenne pepper
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  • 3/4  cup
    sour cream
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Directions
1.
Heat the picante sauce, sausage, shrimp, thyme and 1/3 cup green onions in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the shrimp are cooked through, stirring occasionally.
2.
Stir the cayenne pepper and sour cream in a small bowl until the mixture is smooth.
3.
Split the biscuits. Divide the jambalaya mixture among the bottom biscuit halves. Top with the cayenne cream and sprinkle with the remaining green onions. Top with the top biscuit halves.

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