Jambalaya Shortcakes with Cayenne Cream

Celebrate Mardi Gras with a festive supper tonight.

Jambalaya Shortcakes with Cayenne Cream
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 30 min.

1 pkg. large-size refrigerated buttermilk biscuits OR corn biscuits (8
biscuits)
1 jar (16 oz.) Pace(R) 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

Directions:
 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.

Kitchen Clip:
This spicy jambalaya-seasoned topping is great spooned over rice or
noodles, too. Just add a green salad tossed with vinaigrette to complete
the menu. Banana split sundaes top it all off.
Received on Tue Feb 28 18:02:11 2006