Cajun Cannelloni

Course : Seafoods
Serves: 10
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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), -- sausage; chop small
1 pound link Italian sausage -- cut -- in pieces
28 medium cannelloni shells
4 large eggs
2 medium jalapeno peppers -- chopped
1 teaspoon Tabasco
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 chopped
1/4 cup mushrooms -- chopped
1/4 cup parmesan cheese -- grated
1/4 pound mozzarella cheese -- shred

Preparation / Directions:

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.

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