Sauté scallions with butter over medium high heat for 2 minutes in a sauté pan, while stirring with a wooden spoon.
Lower heat to medium and whisk in flour, garlic, Cajun Blend, hot sauce, white wine and cook for 1-2 minutes until alcohol burns off and flour cooks up for a bit.
Add cream and whisk together. When cream is heated through, add cheese and shallots, and stir with whisk so it starts to melt into the sauce.
Add crawfish to sauce and cook for 5-7 minutes until crawfish is cooked and everything is melded.
Simply cut some French bread or crusty bread into cubes, drizzle and toss with a small amount of olive oil, then place onto a sheet pan, then put into into a preheated 400 degree oven until the bread crisps up a little.
Remove and serve warm fondue by transferring it from the saucepan to a fondue pot.