Use cooked or day-old cornbread. If not already prepared, bake and crumble the cornbread in advance.
In a large skillet, heat olive oil over medium heat. Sauté onions, celery, green peppers, and garlic until softened.
Add ground sage, Cajun seasoning, salt, and black pepper. Stir to combine.
Stir in cream of chicken soup for a rich, creamy texture.
Pour in shrimp broth and clam juice. Adjust consistency with broth as needed.
Gradually mix beaten eggs into the dressing for binding.
Gently fold in lump crab meat, raw shrimp, crawfish tail meat, baby clams, and minced oysters.
Sprinkle gumbo file for that extra depth of flavor.
Transfer the mixture into a greased baking dish. Bake at 350°F (175°C) for 45-50 minutes or until golden brown and set.
Allow it to cool slightly before serving.
Dive into a delightful seafood cornbread dressing that brings a taste of the ocean to your holiday table!