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Cajun Pheasant Pasta

On a recent trip to Barksdale Air Force Base, in Louisiana, to see the Thunderbirds perform during an Air Show, we stopped at the local Walmart, and I bought two huge containers of Crawfish Boil. I have no idea why I bought so much of it; it’s not like we cook a lot of crawfish back in Tennessee. I think it’s been over a year now, and I’ve only used about ¼ of one of the containers, and that was on a low country shrimp boil. I’ve been trying to work this seasoning into more recipes so doesn’t go to waste.

My wife works at a local Italian restaurant, and she’s occasionally brought home Cajun Pasta for dinner. I think they use Buffalo Sauce to season their sauce and give it that spicy kick. That didn’t seem very Creole to me, so I decided to create my own Cajun Pasta, using some of the Crawfish Boil as seasoning for my Cajun Cream Sauce

Ingredients

Cajun Cream Sauce

Pheasant Pasta

Instructions

Pheasant Pasta

Step #1 Dice Peppers and Garlic

Step #2 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 #3 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 #4 Add to hot skillet and cook for a few minutes until blackened. Flip the pheasant breast and brown the other side.

Step #5 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 #6 Dice pheasant breast into bite sized pieces. Add diced pheasant breast back to skillet.

Step #7 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 #1 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 #2 Allow flour to cook for one minute, then add milk and heavy cream. Cook while stirring continuously, until sauce starts to thicken.

Step #3 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 #4 Pour sauce into stock pot with noodles and pheasant, stirring to combine. Add crawfish tails.

Step #5 Garnish with Green Onions, Parmesan Cheese and Crushed Red Pepper Flakes.

Recipe Card

Cajun Pheasant Pasta

Written by Jeff Davis Visit : Visit authors website

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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 #1 - Dice Peppers and Garlic

Step #2 - 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 #3 - 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 #4 - Add to hot skillet and cook for a few minutes until blackened. Flip the pheasant breast and brown the other side.

Step #5 - 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 #6 - Dice pheasant breast into bite sized pieces. Add diced pheasant breast back to skillet.

Step #7 - 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 #1 - 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 #2 - Allow flour to cook for one minute, then add milk and heavy cream. Cook while stirring continuously, until sauce starts to thicken.

Step #3 - 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 #4 - Pour sauce into stock pot with noodles and pheasant, stirring to combine. Add crawfish tails.

Step #5 - Garnish with Green Onions, Parmesan Cheese and Crushed Red Pepper Flakes.

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.

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