Jambalaya Shortcakes with Cayenne Cream
1 pkg. large-size refrigerated buttermilk biscuits or corn biscuits (8
biscuits)
16 oz. jar Pace chunky salsa
8 oz. smoked sausage, diced
4 oz. fresh or frozen small or medium shrimp, peeled and deveined
1 tsp. dried thyme leaves, crushed
2/3 cup chopped green onions
1/4 tsp. cayenne pepper
3/4 cup sour cream
Bake biscuits according to package directions. Mix salsa, sausage,
shrimp, thyme and 1/3 cup green onions in skillet. Heat to a boil.
Cook over low heat 10 minutes. Mix cayenne pepper and sour cream.
Split biscuits and place on plates. Divide jambalaya mixture among
bottom halves. Top with cayenne cream and sprinkle with remaining
green onions. Top with biscuit tops.
-Campbell's Meal mail