This has a lot of ingredients but each one plays an important part in the overall finish of this decadent delight. If crawfish are not easily available use crab or shrimp instead. Supposedly, this is the authentic Jazz Fest Crawfish Bread recipe - I don't know for sure, but it doesn't matter, it's just plain good, good, good!
In a large heavy skillet, melt the butter and heat it until it bubbles. Then lower the heat and add the chopped onions, bell pepper, and celery.
Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
Next add the wine to the seasoning base and bring it to a boil.
Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic.
At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
Now add the crawfish, crab or shrimp*, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
Fold on bread over on top of the other to make it like a sandwich, then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
Chef's Note: If you can't find real Louisiana crawfish tails, then substitute small shrimp or crab meat. Don't use Chinese crawfish because their farming methods are not regulated and they are rubbery, smelly, and not nearly as tasty as Louisiana crawfish!
*If using shrimp make sure they are at least partially cooked before adding them to the recipe. If the shrimp are raw, sprinkle with a little Cajun seasoning before cooking them.