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Source: Pace Recipes

Pace® 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.

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Serves: 8
Prep Time: 30 minutes
Cook Time: 15 minutes
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1 pkg. (16.3 oz.) large-size refrigerated buttermilk biscuits, (8 biscuits), prepared according to package directions
1 jar (16 oz.) Pace® Chunky Salsa
1/2 pkg. (8 oz.) smoked sausage, diced
4 oz. fresh or frozen small/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




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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