Ingredients

• 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

Directions

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