Split biscuits are piled with a sausage, shrimp and picante sauce mixture making a simply delicious dish that's easy enough for every day.
cost per recipe: $11.54
The price is determined by the national average.
package (16.3 ounces) large size refrigerated buttermilk biscuit dough(8 biscuits), prepared according to package directions
jar (16 ounces) Pace® Picante Sauce
ounces (1/2 package) smoked sausage, diced
ounces fresh or frozen small or medium shrimp, peeled and deveined
teaspoon dried thyme, crushed
cup chopped green onion
teaspoon cayenne pepper
cup sour cream
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.