Begin by dicing your Holy Trinity (onions, bell peppers, and celery)

Start by rinsing the shrimp and scallops under cold water, then pat them dry with a paper towel.

Chop the shrimp into bite-sized pieces and set aside.

In a large skillet over medium heat, add a bit of oil or butter.

Sauté the diced onion and celery until they are softened, about 5 minutes.

Then, add the diced red and green bell peppers and continue to sauté for another 3-4 minutes until everything is tender.

To the skillet, add the chopped shrimp and bay scallops.

Cook until the shrimp are pink and the scallops are opaque—about 3-5 minutes.

Stir in the lump crab meat gently, making sure not to break it up too much.

Add the Better Than Bouillon lobster base and mix well.

Season with thyme, All-Purpose seasoning, Lemon Bae, and Old Bay to taste. Remove from heat.

In a large mixing bowl, combine the cornbread and white bread stuffing mixes.

Pour in the sautéed seafood and vegetable mixture.

Add the chopped parsley and mix everything together gently.

Pour in the stock gradually, stirring to combine until the stuffing mixture is moist but not soggy.

You might not need all the stock, so add it slowly and adjust to your desired consistency.

Preheat your oven to 350°F (175°C).

Transfer the mixture into a greased baking dish and spread it evenly.

Cover with foil and bake for 30 minutes.

Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.

Once your seafood dressing is beautifully baked, remove it from the oven and let it sit for a few minutes before serving. This dish pairs wonderfully with roasted meats, or it can be enjoyed on its own as a decadent side.