Jambalaya Shortcakes with Cayenne Cream


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This is a fun way to serve jambalaya when you don’t want a big bowl of soup. Ladled on top of a buttermilk bun and topped with the homemade cream sauce, this dish is a real winner.

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  • 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 C. chopped green onions
  • 1/4 tsp. cayenne pepper
  • 3/4 C. sour cream

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Bake biscuits according to package directions. Mix salsa, sausage, shrimp, thyme and 1/3 C. green onions in skillet. Heat to a boil. Cook over low heat 10 minutes. 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.

Yield: 8 servings

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