Cajun cannelloni
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Cajun cannelloni
  Cajun    Cannelloni    Pasta    Seafood    Crawfish  
Last updated 6/12/2012 12:42:28 AM. Recipe ID 1470. Report a problem with this recipe.
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      Title: Cajun cannelloni
 Categories: Pasta, Seafood, Meats, Crawfish, Wrv
      Yield: 10 Servings
 
           -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
 
  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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Recipe ID 1470 (Apr 03, 2005)

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