Louisiana Style Cannelloni; ULM Executive Chefs - KNOE 8 News; KNOE-TV; KNOE.com |

Louisiana Style Cannelloni

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Ingredients:

Seafood Mixture

  • Crawfish tails 4ozw
  • Oyster 6ea
  • Shrimp peeled and de veined 2ozw
  • Green bell pepper 1/2ea seeded and diced
  • Green onion 3ea diced
  • Celery 1rib diced
  • Garlic 2cloves diced
  • Yellow onion 1/4 peeled and diced
  • Butter 1ozw
  • Extra virgin olive oil 2T
  • Chicken stock 2T
  • White wine 2T
  • Panko bread crumbs 1/4 C
  • Cayenne Pepper 1/4 tsp
  • Heavy cream 1/4 C
  • Lasagna noodle 3ea cooked and cooled
Tomato Sauce
  • Yellow onion 1/4 ea peeled and diced
  • Jalapeno 1ea diced
  • Tomato paste 1/2 C
  • Beef stock 3C
  • Extra virgin olive oil 2T
  • Bay leaf 2ea
  • S&P to taste
  • Sugar 1T
Bechemel (white sauce)
  • Yellow onion 1/4 ea peeled and diced
  • Garlic clove 2ea diced
  • Chicken stock 1C
  • Heavy cream 1C
  • Bay leaf 2ea
  • Sage 1T picked and chopped
  • Thyme 1T picked and chopped
  • Lemon zest 1tsp chopped
  • Extra virgin olive oil 2T
  • S&P to taste
  • Roux as needed
Cheese
  • Mozzarella 4 slices
  • Smoked provolone 2 slices
  • Boursin 2T
MOP
Over medium heat saute seafood mix in skillet with olive oil, butter, bell pepper, onion, garlic, green onion and celery. Saute for 2 min., and add chicken stock, white wine, and heavy cream. Reduce mixture by 1/4 and add bread crumbs and cayenne pepper. Season with salt and pepper to taste. pull off of flame and cool in refrigerator. 
 
For tomato sauce saute onion and jalapeno over medium heat with olive oil and bay leaf for 1 min. Add tomato paste and continue to cook for 2 more min. stirring every 30 seconds. Add beef stock, and sugar and cook until thick. Season with salt and pepper to taste.
 
For white sauce saute onion, garlic, lemon zest, bay leaf, sage and thyme over medium heat for 2 min. with olive oil. Add chicken stock and heavy cream, bring to a boil and thicken with roux. You want mixture to resemble a thick soup. Season with salt and pepper to taste.
 
To assemble roll seafood mixture in lasagna noodles after seafood mixture has cooled completely. Lay rolls in a baking dish tightly against each other. Coat noodles with tomato sauce, white sauce and 3 cheeses.
 
Bake in preset 370 F oven for 20-25 min or until internal temperature has reached 155 F. Serve immediately and enjoy.
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