Cajun Pheasant Pasta

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 30 min - Cook Time: 30 min

Ingredients

Cajun Cream Sauce

2 tbsp Butter

2 tbsp All Purpose Flour

1 cup(s) Milk

1 cup(s) Heavy Cream

4 oz Cream Cheese

1 tbsp Crab Boil Seasoning - Zatarains Kosher Crawfish

12 oz Crawfish tailed – Peeled and Deveined

Salt - Season to Taste

Pheasant Pasta

4 Skinless Pheasant Breast

16 oz Linquine Noodles

10 oz Rotel Original Diced Tomatoes and Green Chilies

2 Green Bell Peppers

4 clove(s) Garlic

Green Onions for garnish

Crushed Red Pepper Flakes

Parmesan Cheese

Blackening Seasoning - Zatarains New Orleans Style Blackene

Unsalted Butter

Salt

Instructions

Pheasant Pasta

Step #2 - Dice Peppers and Garlic

Step #3 - Fill stock pot with 6 to 8 cups of water and add to stove eye with heat set to high. Allow water to reach a boil then add a palmful of salt to the water. Drop in Linguine noodles and cook for 8 minutes.

Step #4 - Meanwhile, add 1 tablespoon of butter to skillet, setting heat to medium high. Remove skin from pheasant breast. Generously season both sides with salt and pepper, then completely cover with blackening seasoning

Step #5 - Add to hot skillet and cook for a few minutes until blackened. Flip the pheasant breast and brown the other side.

Step #6 - Remove the pheasant to plate. Add diced Green Peppers and can of Rotel Tomatoes. Season with Salt and Pepper. Cook for a few minutes until peppers are soft. Add Garlic and cook for a few more minutes.

Step #7 - Dice pheasant breast into bite sized pieces. Add diced pheasant breast back to skillet.

Step #8 - When noodles are done. Drain, then add pasta back to stock pot. Combine skillet of Pheasant Breast, Green Peppers and Tomatoes with pasta.

Cajun Cream Sauce

Step #10 - Start cream sauce in separate sauce pan. Add two tablespoons of unsalted butter, setting heat on medium. Allow butter to melt, then add two tablespoons of all-purpose flour.

Step #11 - Allow flour to cook for one minute, then add milk and heavy cream. Cook while stirring continuously, until sauce starts to thicken.

Step #12 - Turn off heat and add cream cheese, allowing to melt in sauce. Season with salt and tablespoon of crab boil seasoning, stirring to combine.

Step #13 - Pour sauce into stock pot with noodles and pheasant, stirring to combine. Add crawfish tails.

Step #14 - Garnish with Green Onions, Parmesan Cheese and Crushed Red Pepper Flakes.