Cajun Rattlesnake Pasta

Recipe by Happy Hippie
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 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
  • 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)
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DIRECTIONS

  • 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.
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