Recipe - Cajun Cannelloni

Waldine Van Geffen VGHC42A
1 pound Ricotta cheese
One half cup Parmesan cheese; grated
2/3 cup Romano cheese; grated
One half pound Mozzarella cheese; shred
One fourth pound Crawfish tails; cut small
pieces
One fourth pound Crabmeat
1 lg Link boudin (or smoked)
sausage; chop small pieces
1 pound Link Italian sausage; cut
small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers; chopped
1 teaspoon Tabasco
SAUCE
One half cup Red wine
3 cup Tomato sauce
2 small Cans tomato paste
One half cup Butter
4 tablespoon Olive oil
One fourth cup Onion; minced
One fourth cup Shallots; slice thin
1 teaspoon Fresh ground white pepper
1/8 cup Garlic; chopped
One fourth cup Mushrooms; chopped
TOPPING
One fourth cup Parmesan cheese; grated
One fourth pound 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:
TimesPicayune

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini