*  Exported from  MasterCook  *

                             CAJUN CANNELLONI

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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