Cajun Rattlesnake Pasta

READY IN: 45mins
Recipe by Happy Hippie

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.

Top Review by ScottBeloved

It's pretty close to my recipe, which I will have to post sometime. I like to use roasted red peppers and lots of cayenne! Up north, we have to use chicken, but I have had the real deal in Louisiana. Glad to see this recipe on here!

Ingredients Nutrition

  • 1 lb fettuccine pasta, dry
  • 2 tablespoons vegetable oil
  • 14 cup onion, sliced
  • 12 cup yellow squash, chopped
  • 12 cup zucchini, cut diagonally into 1/2 inch thick slices
  • 34 cup mushroom, sliced (optional)
  • 1 14 cups heavy cream
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cajun seasoning
  • 12 cup parmesan cheese, grated
  • 12 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)


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

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