This recipe for rattlesnake fettucine can be made with chicken if it suits your tastes. The recipe is loaded with summer vegetables and Cajun spices for a fully satisfying one dish meal.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
807 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 tablespoons vegetable oil
3 tablespoons vegetable oil
½ cup grated Parmesan cheese
salt and pepper to taste
1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced
1 pound dry fettuccine pasta
1 ¼ cups heavy cream
1 tablespoon Cajun seasoning
½ cup diced tomatoes
1 tablespoon Dijon mustard
½ cup chopped yellow squash
¼ cup sliced onions
½ cup zucchini, cut diagonally into 1/2 inch thick slices
¾ cup sliced mushrooms (Optional)
1 pound rattlesnake meat, cut into 1/2 inch pieces
