Cajun Cannelloni Recipe
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Cajun Cannelloni
-Waldine Van Geffen VGHC42A
1 lb Ricotta cheese
1/2 cup Parmesan cheese, grated
2/3 cup Romano cheese, grated
1/2 lb Mozzarella cheese, shred
1/4 lb Crawfish tails, cut small
-pieces
1/4 lb Crabmeat
1 large 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 tsp Tabasco
SAUCE
1/2 cup Red wine
3 cup Tomato sauce
2 small Cans tomato paste
1/2 cup Butter
4 tbsp Olive oil
1/4 cup Onion, diced
1/4 cup Shallots, slice thin
1 tsp Fresh ground white pepper
1/8 cup Garlic, chopped
1/4 cup Mushrooms, chopped
TOPPING
1/4 cup 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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