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Jambalaya Shortcakes with Cayenne Cream
Add a little spice to your summer with this simple-to-make recipe, which is just a little nod to our Cajun friends.
Ingredients:Bake the biscuits according to package directions.
1 package (16.3 ounces) large-size refrigerated buttermilk biscuits (8 biscuits)
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
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.
Recipe from www.campbellskitchen.com
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