Saute onions, celery and bell pepper in better, cook until wilted. Add flour, continue cooking for ten minutes. Add crawfish and shrimp, cook for seven minutes stirring occasionally. Blend in whipping cream and cheese. When cheese melts, add lump crabmeat, green onions, parsley and seasonings. Remove from heat, add egg yolks and wild rice.
Whisk flour, milk, eggs and butter until smooth. Pour this mixture, divided evenly, into six 11 ounce souffle dishes. Bake for 30 minutes or until golden brown. Cut circular hole and spoon filling into each Cajun Baby bread.
Cajun Country -- New Iberia, Louisiana