Cajun Cannelloni

-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 t Tabasco

SAUCE 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 t Fresh ground white pepper

1/8 c Garlic -- chopped

1/4 c Mushrooms -- chopped

TOPPING 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: Times-Picayune