In a large cast-iron skillet over medium-high heat, melt the butter.

Add the onion, bell peppers, celery, and mushrooms, and sauté until the onions turn translucent, about 5 minutes.

Add the garlic and Cajun seasoning, and lower the heat to simmer, and stir to combine.

Add the sherry and cook for 5 minutes.

Add the sour cream and cream cheese and stir until the cheese melts and thickens.

Add the cream and continue stirring until the consistency of a dip.

Add the crawfish tail meat; stir the mixture to combine.

Simmer the mixture for 10 minutes.

Add the cayenne, and season to taste with salt, pepper, and hot sauce. Keep warm for serving.

Preheat the oven to 350ºF.

Sprinkle flour over a cutting board and remove the bread dough from the packages.

Cut the rolled dough into 12 to 14 equal segments of about 2 ½ inches.

Roll on the cutting board with the palm of your hand until shaped into balls.

In a 10-inch cast-iron skillet coated with non-stick spray, add the dough balls along the perimeter of the skillet leaving a circular space in the middle.

Brush the top of the dough with melted butter and place in the preheated oven.

Bake until golden brown, about 30 minutes.

Remove from the oven and brush with butter and sprinkle with salt and Parmesan cheese.

For serving, pour the hot crawfish dip into the hole in the middle of the French bread skillet.

Serve family style in the middle of the table and invite your guests to pull apart the bread and dip it into the hot dip.