Jambalaya Shortcakes with Cayenne Cream
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: $11.54
The price is determined by the national average.
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1
package (16.3 ounces) large size refrigerated buttermilk biscuit dough(8 biscuits), prepared according to package directions
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1
jar (16 ounces) Pace® Picante Sauce
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8
ounces (1/2 package) smoked sausage, diced
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4
ounces fresh or frozen small or medium shrimp, peeled and deveined
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1
teaspoon dried thyme, crushed
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2/3
cup chopped green onion
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1/4
teaspoon cayenne pepper
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3/4
cup sour cream
How to Make It
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.
