• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Cajun Cannelloni

  • Recipe Submitted by on

Category: Meat, Seafood, Pasta

 Ingredients List

  • -Waldine Van Geffen VGHC42A
  • 1 lb Ricotta cheese
  • 1/2 c Parmesan cheese; grated
  • 2/3 c Romano cheese; grated
  • 1/2 lb Mozzarella cheese; shred
  • 1/4 lb Crawfish tails; cut small
  • -pieces
  • 1/4 lb Crabmeat
  • 1 lg Link boudin (or smoked)
  • -sausage; chop small pieces
  • 1 lb Link Italian sausage; cut
  • -small pieces
  • 28 Canneloni shells
  • 4 Eggs
  • 2 Jalapeno peppers; chopped
  • 1 ts Tabasco
  • 1/2 c Red wine
  • 3 c Tomato sauce
  • 2 sm Cans tomato paste
  • 1/2 c Butter
  • 4 tb Olive oil
  • 1/4 c Onion; diced
  • 1/4 c Shallots; slice thin
  • 1 ts Fresh ground white pepper
  • 1/8 c Garlic; chopped
  • 1/4 c Mushrooms; chopped
  • 1/4 c Parmesan cheese; grated
  • 1/4 lb 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:

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