Cajun Rattlesnake Recipes

RATTLESNAKE PASTA

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.

RATTLESNAKE PASTA

Steps:

• Cook pasta for 2 minutes less than package instructions; drain and set aside.
• Using a medium bowl, add cubed chicken and Cajun seasoning; toss until well coated.
• Using a large, deep skillet (or Dutch oven), add 2 Tbsp of butter; place over medium-high heat. Once butter has melted, add cubed chicken. Cook for 7-8 minutes, stirring occasionally, or until chicken is fully cooked. Remove chicken and set aside.
• Using same skillet as chicken, add 2 Tbsp of butter and olive oil. Once butter has melted, add bell peppers, onions, garlic and Cajun seasoning; stir until well combined. Cook for 3-4 minutes, stirring often, or until onion has begun to soften slightly. Remove vegetables from skillet and set aside.
• Add remaining 2 Tbsp of butter. Once melted, add flour and stir well. Continue cooking for 3-4 minutes, stirring frequently to prevent flour from burning.
• Add chicken stock, milk, chopped roasted garlic, salt and pepper; stir mixture until smooth.
• Bring mixture to a simmer and cook on low heat, stirring often, for 8-10 minutes.
• Add Parmesan cheese and heavy cream; stir until smooth.
• Add chicken, vegetables and cooked pasta to skillet; stir until well combined. Cook for 2-3 minutes, or until hot.
• Garnish with chopped green onions before serving.

CAJUN RATTLESNAKE PASTA

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.

CAJUN RATTLESNAKE

Steps:

• Layer into a demitase glass by pouring very gently over the back of a spoon into the glass. Layer Kahlua then Creme de Cacao, then Baileys.