Cajun Cannelloni

Recipe Ingredients

1 lb	454g / 16oz	Ricotta cheese
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
2/3 cup	97g / 3.4oz	Romano cheese - grated
1/2 lb	227g / 8oz	Mozzarella cheese - shred
1/4 lb	113g / 4oz	Crawfish tails - cut small
1/4 lb	113g / 4oz	Crabmeat
1 lb	454g / 16oz	Link boudin - (or smoked), (large) sausage; chop small
1 lb	454g / 16oz	Link Italian sausage - cut in pieces
28		Cannelloni shells
4		Eggs
2		Jalapeno peppers - chopped
1 teaspoon	5ml	Tabasco
		Sauce
1/2 cup	118ml	Red wine
3 cups	711ml	Tomato sauce
2		Tomato paste
1/2 cup	99g / 3.5oz	Butter
4 tablespoons	60ml	Olive oil
1/4 cup	15g / 0.5oz	Onion - diced
1/4 cup	59ml	Shallots - slice thin
1 teaspoon	5ml	Fresh ground white pepper
1/8 cup	18g / 0.6oz	Garlic - chopped
1/4 cup	36g / 1.3oz	Mushrooms - chopped
		Topping
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
1/4 lb	113g / 4oz	Mozzarella cheese - shred

Recipe Instructions

Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several minutes. 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 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.

Source:
Travis Henderson II of Newport's Seafood, Dallas, TX

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