This recipe was posted on the CookingCajun Yahoo! Group. Making it for dinner tonight, because saying “Jambalaya Shortcakes” gives me giggle fits.

• 1 pkg. large-size (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 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 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. Serves 8.