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.
Ingredients
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
0.666 cup chopped green onion
0.25 teaspoon cayenne pepper
0.75 cup sour cream
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
0.666 cup chopped green onion
0.25 teaspoon cayenne pepper
0.75 cup sour cream
Instructions
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.
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.
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.
Directions
Print
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.
Ingredients
1 package (16.3 ounces) large size refrigerated buttermilk biscuit dough(8 biscuits), prepared according to package directions1 jar (16 ounces) Pace® Picante Sauce8 ounces (1/2 package) smoked sausage, diced4 ounces fresh or frozen small or medium shrimp, peeled and deveined1 teaspoon dried thyme, crushed0.666 cup chopped green onion0.25 teaspoon cayenne pepper0.75 cup sour cream
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