Cooking Recipe Cajun Cannelloni

Recipe Ingredients

-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 ts 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 ts 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

Directions

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

Categories matching this recipe

Pasta ,Meats ,Seafood ,Crawfish ,Wrv