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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.

At a glance

Prep

30 min.

Total

45 min.

Serves

8

Cook: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 package (16.3 ounces) large size refrigerated buttermilk biscuits (8 biscuits), prepared according to package directions
1 jar (16 ounces) Pace® Picante Sauce
1/2 package (8 ounces) smoked sausage, diced
4 ounces fresh or frozen small or medium shrimp, peeled and deveined
1 teaspoon dried thyme leaves, crushed
2/3 cup chopped green onion
1/4 teaspoon cayenne pepper
3/4 cup sour cream

How to Make It

  • 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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RID#23816
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