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Source: Pace Recipes

Pace® Jambalaya Shortcakes with Cayenne Cream
Who said shortcake was only for dessert? These, made with a Cajun-style mixture of sausage and shrimp, are fired up with Pace® Roasted Pepper & Garlic Chunky Salsa and then topped with cayenne-kissed sour cream.
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Serves: serves 8
Prep Time: 10 minutes
Cook Time: 30 mins.
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1 large package (8 per can) refrigerated buttermilk biscuits, or corn biscuits
1 jar (16 oz.) Pace® Roasted Pepper & Garlic Chunky Salsa
8 oz. smoked sausage, diced
4 oz. fresh or frozen small/medium shrimp, shelled
1 teaspoon dried thyme leaves, crushed
2/3 cup chopped green onions
1/4 teaspoon cayenne pepper
3/4 cup sour cream

BAKE biscuits according to pkg. directions.

MIX salsa, sausage, shrimp, thyme and1/3 cup green onions in skillet. Heat to a boil. Cook over low heat 10 minutes.

MIX cayenne pepper and sour cream.

SPLIT warm biscuits and place on plates. Divide jambalaya mixture among bottom halves. Top with dollop of cayenne cream and sprinkle with remaining green onions. Top with biscuit tops.

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