Cajun Rattlesnake Pasta Recipes

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.

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.

CAJUN CHICKEN PASTA

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

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.

RATTLESNAKE PASTA

Steps:

• Cook the pasta as you usually would, but do so for less than two minutes than the packet instructs. This is because you are going to cook the pasta in the sauce with all of the other ingredients at the end. Make sure you drain the pasta and set it aside, ready for later.
• Chop the chicken into small cubes and toss them in the Cajun seasoning. Make sure that the chicken is well coated in seasoning without any lumps.
• Using a wok or a large skillet, melt two cubes of butter over high heat. Once the butter has melted, add the chicken and cook for approximately eight minutes. Once the chicken is fully cooked, remove it from the wok and put it to one side.
• Add two tablespoons of olive oil and two cubes of butter to the pan or wok, and add the peppers, onions, garlic, and Cajun seasoning (for the sauce). Do this in the same pan as the chicken so that all of the flavors melt together. Fry them off for up to five minutes, or until you notice the onion becoming transparent and soft.
• Remove the vegetables from the wok and melt the remaining butter in the same pan. Once the butter has melted, add the flour and keep stirring the mixture for about three minutes. Do not forget to keep stirring, as the flour will burn if you fail to do so.
• Now it is time to add the chicken stock, milk, roasted garlic, and seasoning to the butter and flour mixture. Cook until the mixture simmers.
• Once the sauce is simmering but not boiling, you can add the cheese and heavy cream. Make sure you stir the sauce well to prevent lumps and burnt cheese.
• This is the fun part! Add the cooked chicken, vegetables, and pasta to the sauce and cook them all together for a further two or three minutes. Doing this will bring all of the flavors together and marry the ingredients beautifully.
• You can garnish the dish with chopped spring onions, or you can grate some more parmesan cheese on top and enjoy!

CAJUN SEAFOOD PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil.
• Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
• Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
• While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
• Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
• Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
• Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
• In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
• Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
• Enjoy!

RATTLESNAKE PASTA

Steps:

• Boil Pasta.
• In a Large skillet heat olive oil & add garlic, onion and chicken, cook 3 minute Add red pepper and Creole seasoning. When Chicken is done add butter, shrimp and garlic powder. cook 1 minute Add Alfredo sauce and cayenne pepper, cook on low for 5 minute Add pasta and serve.
• Add crushed red pepper flakes for more heat.
• NOTE: Can substitute or add sliced Italian sausage.