Cajun Cannelloni

* Exported from MasterCook *

CAJUN CANNELLONI

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Seafood
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Waldine Van Geffen VGHC42A
1 lb Ricotta cheese
1/2 c Parmesan cheese -- grated
2/3 c Romano cheese -- grated
1/2 lb Mozzarella cheese -- shred
1/4 lb Crawfish tails -- cut small
-pieces
1/4 lb Crabmeat
1 lg Link boudin (or smoked)
-sausage -- chop small pieces
1 lb Link Italian sausage -- cut
-small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers -- chopped
1 t Tabasco
SAUCE
1/2 c Red wine
3 c Tomato sauce
2 sm Cans tomato paste
1/2 c Butter
4 tb Olive oil
1/4 c Onion -- diced
1/4 c Shallots -- slice thin
1 t Fresh ground white pepper
1/8 c Garlic -- chopped
1/4 c Mushrooms -- chopped
TOPPING
1/4 c Parmesan cheese -- grated
1/4 lb Mozzarella cheese -- shred

Begin 2 hours ahead. Prepare sauce: Melt butter, mix
with olive oil. Add peppercorns, onion, garlic. Saute
several miniutes. Add mushrooms; saute several minutes
more. Add tomato sauce and paste. Simmer 1 hour or
more. Cook sausages well in pan; add jalapenos and
Tabasco. Add crawfish and saute 5 minutes more. Add
crab; saute a few more minutes. Blend Romano, Parmesan
and mozzarella in mixing bowl with ricotta. Add
sausage, crab, crawfish mixture. Add eggs; mix
thoroughly.. Cook canneloni in rapidly boiling water 7
to 10 minutes or until shells are cooked but firm.
Remove shells from water and stuff with mixture when
cool to the touch. Arrange shells in large greased
baking pan. Cover with sauce. Slice remaining
mozzarella and arrange on top. Top with grated
Parmesan. Bake 40 minutes at 350~. Put under broiler
for last 5 minutes to brown cheese topping. Source:
Times-Picayune



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