Okay, Nolan’s GF Tribe, let’s get this cornbread dressing going’. First things first, crumble up that dried cornbread – like, really get in there and smash it – and throw it in a big bowl. Set it aside, we’ll get back to it in a minute.

Now, grab your skillet and melt some butter over medium heat. Toss in your onion, celery, and bell pepper – let ’em cook until they’re soft and translucent, you know, glowing up. Then, add your garlic and let it cook for another minute or two, until it’s all fragrant and giving main character energy.

Next, add your cream of chicken soup to the skillet. Now, get this – pour some chicken stock into that empty cream of chicken can – life hack! – and then add it to the skillet too, along with your seasonings. Stir it all together, get it nice and combined.

Alright, now, add that sautéed veggie and cream of chicken mixture to the bowl with the crumbled cornbread. Mix it all up, make sure everything’s vibing together.

Now, for the broth. Add it in a little at a time, like, slow and steady wins the race. You want it thick and a little soupy, but not, like, swampy. You might not need all the broth, so just add it one cup at a time until it’s the right consistency – trust your gut, and your ancestors?

Okay, now for the delicate part: gently fold in the shrimp and crab. Be careful, you don’t want to demolish the crab, you want it to stay in nice chunks.

Pour the whole shebang into your prepared 9×13 baking dish, spread it out evenly. Sprinkle some paprika on top for that extra aesthetic and bake it for 45 minutes, or until the top is golden brown and a little crispy – you want that satisfying crunch.

Take that dressing out of the oven and let it cool for a hot minute. Garnish with some fresh parsley, because, you know, presentation is key. Serve it up warm and watch everyone obsess over it. This is almost like your grandma’s dressing, just with a twist.