How To make 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
How To make Cajun Cannelloni's Videos
Vegetarian Cannelloni|| No Béchamel Sauce|| My Random Kitchen
Hello Everyone!
Welcome to another video!
This cannelloni recipe is an alternative for all non-meat eaters out there, is quite simple to make and very tasty! Feel free to swap or add any ingredient you like.
Let's be honest making béchamel sauce is quite a task, so I decided to try and use cream instead and it works well.
Ingredients:
- 300 Gr of Mushrooms; (mini portobello used on the video)
- 260 Gr of Spinach;
- Half head of Broccoli;
- 1 Leek;
- 2 packs of Cream; (1 in the veg mixture and 1 in the sauce)
- 1 pack of Cannelloni Pasta;(250Gr)
To taste: Shredded Cheese, Salt, Pepper, Paprika, Garlic granulate and Italian herbs mix;
Hope you like this video and give the recipe a try, let me know down below by giving it a thumbs up and feel free to leave a comment if you have any recipe ideas for me to try!
Thanks,
X
Creamy Cajun Pasta Recipe
Credits to creators
How to make a SEAFOOD MANICOTTI PASTA
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Cajun Chicken Alfredo Stuffed Pasta Shells | How To Make Spinach Stuffed Shells Alfredo
Cajun Chicken Alfredo Stuffed Shells | How To Make Cajun Chicken Stuffed Shells
Ingredients
1/2 box jumbo shells
2 chicken breast
2 cups fresh spinach
8 oz. mozzarella cheese
4 oz. cream cheese
freshly grated parmesan cheese
1 tsp sazon
1 tsp Cajun seasoning
4 oz. fire roasted tomatoes
1 tsp garlic powder
salt and pepper to taste
16 oz. heavy cream
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Recipe Seafood Cannelloni
Recipe - Seafood Cannelloni
INGREDIENTS:
●1/3 cup finely chopped shallot
●2 tablespoons finely chopped carrot
●2 tablespoons finely chopped celery
●1 lb medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined
●1 lb sea scallops, tough muscle removed from side of each and reserved
●5 tablespoons unsalted butter, softened
●1 teaspoon tomato paste
●1 cup dry white wine
●3 cups water
●1 tablespoon seafood glaze
●2 fresh flat-leaf parsley sprigs
●3 tablespoons all-purpose flour
●1 cup heavy cream
●1/2 teaspoon fresh lemon juice, or to taste
●1 1/2 teaspoons salt
●1/2 teaspoon black pepper
●2 tablespoons Cognac
●1/2 cup finely chopped fresh chives
●14 (6- by 3-inch) flat fresh or no-boil lasagne noodles (without curly edges)
●Special equipment: a 3-quart flameproof rectangular casserole dish (about 13 by 9 inches not glass)