Popular Topics

Campbell's Kitchen
Jambalaya Shortcakes with Cayenne Cream

Jambalaya Shortcakes with Cayenne Cream

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back

Jambalaya Shortcakes with Cayenne Cream

4 2

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

serves 8 people

Ingredients

cost per recipe: $13.02

The price is determined by the national average.

  • 1

    package (16.3 ounces) large size refrigerated buttermilk biscuit dough(8 biscuits), prepared according to package directions

  • 1

    jar (16 ounces) Pace® Picante Sauce

  • 8

    ounces (1/2 package) smoked sausage, diced

  • 4

    ounces fresh or frozen small or medium shrimp, peeled and deveined

  • 1

    teaspoon dried thyme, crushed

  • 2/3

    cup chopped green onion

  • 1/4

    teaspoon cayenne pepper

  • 3/4

    cup sour cream

view nutrition info

How to Make It

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. Stir the cayenne pepper and sour cream in a small bowl until the mixture is smooth. 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.
Step 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.

Step 2

Stir the cayenne pepper and sour cream in a small bowl until the mixture is smooth.

Step 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.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
(16 ounces) Pace® Picante Sauce

(16 ounces) Pace® Picante Sauce

Ratings & Reviews

(2)

  • JJJ_53223

    May 27, 2006

    Jambalaya Shortcakes with Cayenne Cream

    what could replace sloppy shrimp and sour cream ick to both rest sounds good if coul;d replace shrim with something else.can ema ngine eating something like that.

    Was this helpful?

    (0) (0)

  • christa

    March 10, 2006

    Jambalaya Shortcakes with Cayenne Cream

    This was such an easy but delicious meal. My husband was in heaven!

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names
preview cancel

submit edit cancel

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →
More Recipes

Recently Viewed

Made with

Pace® Picante Sauce

  • calories

    332

  • calories-fat

    157

  • fat-total

    17.5g

  • saturated-fat

    6.2g

  • transfat

    2g

  • sugars

    7g

  • vitamin-a

    72

  • vitamin-c

    1.9mg

  • calcium

    86mg

  • iron

    2.3mg

  • potassium

    362mg

  • cholesterol

    52mg

  • sodium

    1319mg

  • carbohydrate-total

    31.6g

  • dietary-fiber

    2.5g

  • protein

    11.5g

  • fat-total-dv

    22%DV

  • sat-fat-dv

    31%DV

  • vitamin-a-dv

    8%DV

  • vitamin-c-dv

    2%DV

  • calcium-dv

    7%DV

  • iron-dv

    13%DV

  • cholesterol-dv

    17%DV

  • carbohydrate-total-dv

    11%DV

  • potassium-dv

    8%DV

  • fiber-dv

    9%DV

  • added-sugars

    0g

  • vitamin-d

    0.5mg

  • vitamin-e

    0.99mg

  • vitamin-k

    23.7mg

  • thiamine

    0.309mg

  • riboflavin

    0.255mg

  • niacin

    3.94mg

  • vitamin-b6

    0.131mg

  • folate

    42mg

  • vitamin-b12

    0.51mg

  • biotin

    0mg

  • pantothenic-acid

    0.535mg

  • phosphorus

    386mg

  • iodine

    0mg

  • magnesium

    28mg

  • zinc

    1.227mg

  • selenium

    15.1mg

  • copper

    0.162mg

  • manganese

    0.358mg

  • chromium

    0mg

  • molybdenum

    0mg

  • chloride

    0mg

  • choline

    0mg

  • sodium-dv

    57%DV

  • added-sugars-dv

    0%DV

  • vitamin-d-dv

    3%DV

  • vitamin-e-dv

    7%DV

  • vitamin-k-dv

    20%DV

  • thiamin-dv

    26%DV

  • riboflavin-dv

    20%DV

  • niacin-dv

    25%DV

  • vitamin-b6-dv

    8%DV

  • folate-dv

    11%DV

  • vitamin-b12-dv

    21%DV

  • biotin-dv

    0%DV

  • pantothenic-acid-dv

    11%DV

  • phosphorus-dv

    31%DV

  • iodine-dv

    0%DV

  • magnesium-dv

    7%DV

  • zinc-dv

    11%DV

  • selenium-dv

    27%DV

  • copper-dv

    18%DV

  • manganese-dv

    16%DV

  • chromium-dv

    0%DV

  • molybdenum-dv

    0%DV

  • chloride-dv

    0%DV

  • choline-dv

    0%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.