Cajun Rattlesnake Pasta

Name: Cajun Rattlesnake Pasta With Cream Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
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)

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Cajun Rattlesnake Pasta is a creamy, lightly spicy fettuccine dish featuring pan-fried rattlesnake meat (or grilled chicken) with sautéed vegetables and a Cajun-seasoned heavy cream sauce. This restaurant-quality pasta comes together in under 30 minutes.

🏷️Meat 🏷️Cajun 🏷️European 🏷️< 60 mins

Total

45 min

Servings

6

Recipe Source

View original recipe

From Food.com · by Happy Hippie

Ingredients

17 Ingredients

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Instructions

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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Tips & Notes

Pro tips

Dredge rattlesnake (or chicken) lightly in flour and fry at high heat for exactly 5 minutes—this creates a golden crust while keeping the interior tender.
Cook fettuccine to al dente (8-10 minutes); it will soften further when simmered in the cream sauce, so don't overcook initially.
Seed and mince the jalapeño finely for even heat distribution; the spice should be lightly woven throughout, not concentrated.
Add the meat on top of the pasta mixture at the very end rather than stirring it in to prevent it from breaking apart and clouding the sauce.

Substitutions

Rattlesnake meat → Grilled chicken breast (same cooking time and technique)
Heavy cream → Half-and-half (sauce will be thinner; may need 5 extra minutes simmering)
Fettuccine → Pappardelle or tagliatelle (adjust cooking time by ±1 minute)
Dijon mustard → Whole grain mustard (adds texture; use same amount)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream to restore sauce consistency.

Common Questions

Can I use chicken instead of rattlesnake?

Yes, the recipe explicitly calls for grilled chicken as a substitute. Use boneless, skinless chicken breasts cut into 1/2 inch pieces and dredge and pan-fry for 5 minutes until well done.

How do I prepare rattlesnake meat?

Thoroughly wash the rattlesnake meat and remove all bones before cutting it into 1/2 inch pieces. This is essential for food safety.

Can I make this ahead?

You can cook the pasta and vegetable sauce up to 2 days ahead; refrigerate separately. Pan-fry the meat fresh just before serving and combine all components warm.