Tuesday, February 28, 2006

Jambalaya Shortcakes with Cayenne Cream
Dear Jerry,

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.



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Ingredients:
1 pkg. large-size refrigerated buttermilk biscuits OR corn biscuits (8 biscuits)
1 jar (16 oz.) PaceŽ 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.


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food for thought

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