Preheat Oven 350 F

In a bowl add all the dry ingredients (Flour, cornmeal, sugar, baking powder, baking soda, salt, Bayou City Seasonings) and whisk until combined.

Slowly stir in the wet ingredients and whisk until smooth with no lumps.

Pour corn bread mix into a cast iron or baking pan and place in the oven for 35 minutes, or until you can stick a toothpick in the center, and it comes out clean. Let cool and sit for one day for best results. (see notes if you don't have time to let sit)

(Note: You can also use store bought or boxed cornbread just make sure its enough to fill a 9x9 pan when you make it.)

Crumble the dried cornbread and add into a large bowl. Set aside.

In a large skillet, heat butter over medium heat. Add the chopped onion, celery, and bell pepper. Sauté for 5-7 minutes, until softened and translucent. Add the garlic and cook for 1-2 more minutes until fragrant.

Add the cream of chicken soup to the skillet. Pour chicken stock into the cream of chicken can and then add to the skillet as well, stirring to combine.

Season with bayou city seasonings, sage, oregano, thyme, old bay, and salt and pepper. cook for about 30 seconds until fragrant.

Add the sautéed veggies and cream of chicken mixture into the mixing bowl with the crumbled cornbread. Stir together to combine.

Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.) You may not need all of it, so do one cup at a time

Give it a taste and add more seasonings if desired… It should taste exactly the way you want your dressing to taste like. When you are content with the taste, go ahead and stir in the eggs

Carefully fold in shrimp and crab so that the crab doest break up too much.

Pour the mixture into the prepared 9x13 baking dish, spreading it out evenly. Top with paprika and bake for 45 minutes or until the top is golden and slightly crisp.

Remove the dressing from the oven and let it cool slightly. Garnish with fresh parsley and serve warm.