Jambalaya Shortcakes with Cayenne Cream

1 pkg. large-size refrigerated buttermilk biscuits (8 biscuits)
or corn biscuits (8 biscuits)
1 jar (16 oz.) Pace Roasted Pepper & Garlic 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 pkg. directions.
Mix salsa, sausage, shrimp, thyme and 1/3 cup green onions in skillet.
Heat to a boil. Cook over low heat 10 min.
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.

Serves 8.

http://www.pacefoods.com/recipes_home.asp



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