CAJUN RATTLESNAKE PASTA

Cajun Rattlesnake Pasta image

Provided by Happy Hippie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

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.