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This post is the initial post in a week long series I am doing with the Creole Contessa – Cajun week. Honestly, this was just an awesome excuse to cook a whole lot of Cajun dishes. Truth be know, Cajun is my favorite cuisine. Even more than Mexican or Southwest. I think it is the spice. Not spicy, just enough kick to make it tasty – a combination of flavor and complexity.
Today the Creole Contessa has decided to make one of her favorite dishes, Fried Corn with Shrimp. This is one of the simplest, but flavorful dishes around. I serve this dish warm or cold.
Why do they call it Rattlesnake Pasta? Does anyone know? I love this dish and when I see it on a menu, which is not very often, I order it. So enjoy my initial offering and please also check out the offering from the Creole Contessa.
Ingredients
- 1 tbsp butter
- 2 tbsp canola oil
- 2 lbs chicken boneless, skinless, dark meat
- 2 tbsp Cajun seasoning
- 1 (12-ounce) package fettuccine
- 1 lb Chicken Andouille sausage, chopped
- 1/2 cup butter
- 1 medium onion, chopped
- 1/2 red & yellow bell pepper, chopped (I couldn’t find the green pepper in my fridge)
- 4 celery ribs, chopped
- 4 garlic cloves, minced
- 1/2 teas red pepper flakes
- 1 1/2 tbs salt-free Cajun seasoning
- 3 tbs all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups Evaoprated Milk
- 2 oz of my Faux Monterrey Jack cheese
- 4 oz of quesadilla cheese
- 1/3 cup grated Parmesan cheese
Preparation:
In a large Dutch oven over medium heat, heat oil until shimmering. Season the chicken with the first Cajun seasoning. Brown chicken on both sides for 5 – 10 minutes. Place on a baking tray and cook in a 350 degree oven for 15 minutes. Put in a bowl and set aside. Cook sausage 10 minutes, until browned. Add to chicken in bowl.
Meanwhile, prepare fettuccine according to package directions; drain and set aside.
In the same pot, melt the butter. Then, add onion, pepper, celery, and red pepper flakes. Cook over medium heat 10 minutes.
Stir in Cajun seasoning and flour and cook 1 minute. Slowly stir in chicken broth, whisking to avoid clumps. Increase heat to medium-high heat and bring to a boil for 1 minute.
Reduce to a simmer and stir in evaporated milk and cheeses; stir to melt cheese.
Stir in reserved chicken and sausage to the pasta. Toss to coat evenly. Enjoy!
Where does the butter come in? Am I missing that in the directions?
I just updated the recipe. The butter is added to the pot before you cook the vegetables. The butter helps create the roux.
Being a cajun girl, I took a chance and put the butter there assuming you were creating a roux! Glad I was right. Cooking it right now and can’t wait to try. Thanks!
This is going to sound completely redneck of me, but I have actual eaten rattlesnake before. Growing up in Pennsylvania, we have quite a few here and my dad killed one one time in our backyard. So, of course, we decide to skin it, batter it and deep fry it. It was pretty chewy though.
This sounds like a great recipe, some lovely flavors. I will be sure to give it a try!
Happy Blogging!
Happy Valley Chow
That sounds awesome. Have seen rattlesnake on TV but never saw it on a menu. I have eaten alligator. Have you?
I just made this tonight. Delish! Made it without sausage but shrimp instead. I may have missed it, but I didnt see where to add the garlic? I put it in with the celery/onion/pepper assuming that was where it would make most sense.
You did exactly right with the garlic. Sorry, I missed that point. Did you make yours with evaporated milk or did you use cream?
I made it with “regular” evaporated milk. Made it nice and creamy with less fat than the cream. Glad I did the garlic right. I also made my own “creole” seasoning from another site since I didnt have any. Came out good, but I might tone back the cayenne next time from their mix, since there is also the red pepper flakes in this. Very good! Thank you!