Split the French bread in half lengthwise. Lay the bread, crust side down, on the lined baking sheet.
Place the butter in a medium bowl. Add the remaining ingredients, and stir together with a rubber spatula. Spread the butter mixture evenly onto the bread.
Bake until golden brown and bubbly, 15 to 18 minutes.
Remove from the oven. Carefully slice diagonally and serve immediately.
Essence (Emeril?s Creole seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.