Recipe courtesy of Emeril Lagasse
Print
Total:
15 min
Prep:
15 min
Yield:
1 serving

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
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

Directions

Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up.

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

Combine all ingredients thoroughly. 

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