Best 2 Cajun Rattlesnake Pasta Recipes

**Cajun Rattlesnake Pasta: A Spicy, Savory, and Creamy Treat**

Get ready to tantalize your taste buds with the Cajun Rattlesnake Pasta, a dish that combines the bold flavors of Cajun cuisine with the creamy indulgence of pasta. This recipe promises an explosion of flavors, featuring succulent shrimp and chicken tossed in a rich and spicy sauce, all coming together over a bed of perfectly cooked pasta. But that's not all; the article also offers two additional variations to cater to different palates: a vegetarian version with roasted vegetables and a creamy sun-dried tomato sauce, and a spicy shrimp pasta with a kick of heat. Whether you prefer seafood, chicken, or a meatless option, this article has a Cajun Rattlesnake Pasta recipe that will satisfy your cravings.

Here are our top 2 tried and tested recipes!

RATTLESNAKE PASTA

Rattlesnake Pasta image

A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.

Provided by ZLATKO MUMINOVIC

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

1 pound dry fettuccine pasta
2 tablespoons vegetable oil
¼ cup sliced onions
½ cup chopped yellow squash
½ cup zucchini, cut diagonally into 1/2 inch thick slices
¾ cup sliced mushrooms
1 ¼ cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
½ cup grated Parmesan cheese
½ cup diced tomatoes
salt and pepper to taste
3 tablespoons vegetable oil
1 pound rattlesnake meat, cut into 1/2 inch pieces
flour for dredging

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 69.1 g, Cholesterol 73.8 mg, Fat 36.8 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 14.8 g, Sodium 605.1 mg, Sugar 4.1 g

CAJUN RATTLESNAKE PASTA

Cajun Rattlesnake Pasta image

I ran across this irresistable recipe on Allrecipes website. It was posted by Zlatko Muminovic. He states: "A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken." Cook's Note: Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.

Provided by Happy Hippie

Categories Wild Game

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb fettuccine pasta, dry
2 tablespoons vegetable oil
1/4 cup onion, sliced
1/2 cup yellow squash, chopped
1/2 cup zucchini, cut diagonally into 1/2 inch thick slices
3/4 cup mushroom, sliced (optional)
1 1/4 cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon garlic, minced
1 tablespoon Dijon mustard
1 tablespoon cajun seasoning
1/2 cup parmesan cheese, grated
1/2 cup tomatoes, diced
salt and pepper
3 tablespoons vegetable oil
1 lb rattlesnake, cut into 1/2 inch pieces (can use chicken)
flour (for dredging)

Steps:

Bring a large pot of lightly salted water to a boil.
Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm.
Pour in the cream and the cooked fettucine and simmer for 4 minutes.
Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute.
Stir in the Parmesan cheese and the tomatoes.
Reduce the heat to low.
Preheat 3 tablespoons of oil in a large skillet over high heat.
Dredge the rattlesnake meat (or chicken) in flour and pan fry for 5 minutes or until well done.
Arrange the meat on top of the vegetables and pasta to serve.

Nutrition Facts : Calories 537.1, Fat 34, SaturatedFat 14.6, Cholesterol 130.6, Sodium 197.1, Carbohydrate 45.6, Fiber 0.7, Sugar 1.3, Protein 13.4

Tips:

Choose the right pasta: Cajun rattlesnake pasta typically uses a long, thin pasta like spaghetti or linguine. This allows the sauce to coat the pasta evenly and makes it easier to twirl around your fork.
Use fresh, flavorful ingredients: The key to a great Cajun rattlesnake pasta is using fresh, flavorful ingredients. This includes using ripe tomatoes, bell peppers, and onions, as well as fresh herbs like basil and thyme. If you can, also try to use fresh, cooked rattlesnake meat. It has a unique flavor that can't be replicated with other meats.
Don't be afraid to add some heat: Cajun food is known for its spiciness, so don't be afraid to add some heat to your rattlesnake pasta. You can do this by using a spicy sausage or hot peppers, or by adding a pinch of cayenne pepper to the sauce. Just be sure to adjust the amount of heat to your own personal preference.
Let the flavors meld: The best Cajun rattlesnake pasta is one that has had time for the flavors to meld together. After you've cooked the sauce, let it simmer for at least 30 minutes, or even longer if you have time. This will allow the flavors of the tomatoes, peppers, onions, and herbs to come together and create a delicious, complex sauce.

Conclusion:

Cajun rattlesnake pasta is a delicious, flavorful dish that is sure to please everyone at your table. It's easy to make, and it's a great way to use up any leftover rattlesnake meat. So next time you're looking for a new and exciting pasta dish to try, give Cajun rattlesnake pasta a try. You won't be disappointed.