Crawfish Bread

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1/4 pound crawfish tails, cooked

1/2 cup grated cheddar

2 tablespoon cooked, crumbled andouille sausage

1 tablespoon chopped green onion

1 teaspoon Creole spice (Essence), recipe follows

2 tablespoon butter

2 3/4-inch thick slices white bread

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme