Cajun Cannelloni

Course :	Seafoods
From:	HungryMonster.com
Serves:	10

Ingredients:

1	pound	ricotta cheese
1/2	cup	parmesan cheese -- grated
2/3	cup	Romano cheese -- grated
1/2	pound	mozzarella cheese -- shred
1/4	pound	crawfish tails -- cut small
1/4	pound	crabmeat
1	large	link boudin -- (or smoked),
1	pound	link Italian sausage -- cut
28	medium	cannelloni shells
4	large	eggs
2	medium	jalapeno peppers -- chopped
1	teaspoon	Tabasco
		---sauce
1/2	cup	red wine
3	cups	tomato sauce
2	cans	tomato paste
1/2	cup	butter
4	tablespoons	olive oil
1/4	cup	onion -- diced
1/4	cup	shallots -- slice thin
1	teaspoon	fresh ground white pepper
1/8	cup	garlic
1/4	cup	mushrooms -- chopped
		---topping
1/4	cup	parmesan cheese -- grated
1/4	pound	mozzarella cheese -- shred

Preparation:

Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Sauté several minutes. Add mushrooms; sauté 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 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 cannelloni 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 350F Put under broiler for last 5 minutes to brown cheese topping.