| 1 | Begin 2 hours ahead. |
| 2 | Prepare sauce: melt butter, mix with olive oil. |
| 3 | Add peppercorns, onion, garlic. |
| 4 | Saute several miniutes. |
| 5 | Add mushrooms; saute several minutes more. |
| 6 | Add tomato sauce and paste. |
| 7 | Simmer 1 hour or more. |
| 8 | Cook sausages well in pan; add jalapenos and tabasco. |
| 9 | Add crawfish and saute 5 minutes more. |
| 10 | Add crab; saute a few more minutes. |
| 11 | Blend romano, parmesan and mozzarella in mixing bowl with ricotta. |
| 12 | Add sausage, crab, crawfish mixture. |
| 13 | Add eggs; mix thoroughly.. |
| 14 | Cook canneloni in rapidly boiling water 7 to 10 minutes or until shells are cooked but firm. |
| 15 | Remove shells from water and stuff with mixture when cool to the touch. |
| 16 | Arrange shells in large greased baking pan. |
| 17 | Cover with sauce. |
| 18 | Slice remaining mozzarella and arrange on top. |
| 19 | Top with grated parmesan. |
| 20 | Bake 40 minutes at 350°F. |
| 21 | Put under broiler for last 5 minutes to brown cheese topping. |
