Sal and Judy’s is an amazing Italian/Creole restaurant in Lacombe. This is one of their signature dishes. This recipe is a close facsimile. Thanks to Emile Gardette on the Cajun and Creole recipe circle on Facebook for this recipe.
Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr | Servings: 6 | Calories: 562.6
INGREDIENTS
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• 12 pounds crawfish tails
• 6 pounds lump crabmeat
• 5 cups romano cheese
• 1 1/4 tablespoons fresh Italian parsley
• 1 egg
• 1/4 teaspoons garlic cloves
• 1 lemon peel
• 2 cups green onion
• 1/2 cups green onion
• 1/2 teaspoons garlic cloves
• 1/4 tablespoons butter
• 3 tablespoons olive oil
• 3 cups all-purpose flour
• 3 cups parmesan cheese
• 1 1/2 teaspoons fresh ground black pepper
• 1 teaspoons salt
INSTRUCTIONS
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1. Directions for Cannelloni:
2. Cook cannelloni according to package directions and drain.
3. Place cannelloni in a single layer on a sheet of greased foil.
4. Meanwhile, preheat oven to 350�F.
5. In a medium bowl combine crawfish, crabmeat, 3/4 cup of the Italian cheese, 1 cup whipping cream, parsley, egg, garlic, and lemon peel.
6. Using a small spoon, fill cannelloni with crawfish/crabmeat mixture.
7. Arrange filled cannelloni in an ungreased 13×9 inch baking dish.
8. Pour Garlic Cream Sauce over filled cannelloni.
9. Bake, covered, for 25 minutes.
10. Sprinkle with the remaining 1/2 cup Italian cheese.
11. Bake, uncovered, about 10 minutes more or until heated through and cheese is melted.
12. If desired, garnish with green onions and more parmesan cheese.
13. Directions for Garlic Cream Sauce:
14. In a medium saucepan cook green onions and garlic in hot butter until tender and fragrant.
15. Stir in the flour.
16. Add milk all at once; cook and stir until thickened and bubbly.
17. Stir in the cream, black pepper, and salt.