Cajun Cannelloni
Yield
14 servingsPrep
2 hrsCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ricotta cheese
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ⅔ | cup |
romano cheese
grated |
*
|
| ½ | pound |
mozzarella cheese
shred |
|
| ¼ | pound |
crawfish tails
cut small pieces |
|
| ¼ | pound |
crab meat
|
|
| 1 | link |
smoked sausage
large, chop small pieces |
|
| 1 | pound |
italian sausage
cut small pieces |
|
| 28 | wedges |
lemon
|
*
|
| 4 | large |
eggs
|
|
| 2 | each |
jalapeño pepper
chopped |
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| Sauce | |||
| ½ | cup |
red wine
|
*
|
| 3 | cups |
tomato sauce
|
|
| 2 | cans |
tomato paste
small |
|
| ½ | cup |
butter
|
|
| 4 | tablespoons |
olive oil
|
|
| ¼ | cup |
onions
diced |
|
| ¼ | cup |
shallots
slice thin |
*
|
| 1 | teaspoon |
white pepper
fresh ground |
|
| ⅛ | cup |
garlic
chopped |
|
| ¼ | cup |
mushrooms
chopped |
*
|
| Topping | |||
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | pound |
mozzarella cheese
shred |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ricotta cheese
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 158 | ml |
romano cheese
grated |
*
|
| 226.8 | g |
mozzarella cheese
shred |
|
| 113.4 | g |
crawfish tails
cut small pieces |
|
| 113.4 | g |
crab meat
|
|
| 1 | link |
smoked sausage
large, chop small pieces |
|
| 453.6 | g |
italian sausage
cut small pieces |
|
| 28 | wedges |
lemon
|
*
|
| 4 | large |
eggs
|
|
| 2 | each |
jalapeño pepper
chopped |
*
|
| 5 | ml |
red hot pepper sauce
|
|
| Sauce | |||
| 118 | ml |
red wine
|
*
|
| 7.1E+2 | ml |
tomato sauce
|
|
| 2 | cans |
tomato paste
small |
|
| 118 | ml |
butter
|
|
| 6E+1 | ml |
olive oil
|
|
| 59 | ml |
onions
diced |
|
| 59 | ml |
shallots
slice thin |
*
|
| 5 | ml |
white pepper
fresh ground |
|
| 3E+1 | ml |
garlic
chopped |
|
| 59 | ml |
mushrooms
chopped |
*
|
| Topping | |||
| 59 | ml |
Parmesan cheese
grated |
|
| 113.4 | g |
mozzarella cheese
shred |
|
Directions
Begin 2 hours ahead.
Prepare sauce: Melt butter, mix with olive oil.
Add peppercorns, onion, garlic. Sauté several miniutes.
Add mushrooms; sauté several minutes more.
Add tomato sauce and paste. Simmer 1 hour or more.
Cook sausages well in pan; add jalapenos and hot pepper sauce.
Add crawfish and sauté 5 minutes more. Add crab; sauté 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℉ (180℃). Put under broiler for last 5 minutes to brown cheese topping.
