Prepare and cube the cornbread.

Grease a 9 x 13-inch baking dish with vegetable oil.

Heat vegetable oil in a large skillet over medium heat.

Add andouille sausage, onion, celery, bell pepper, and jalapenos to the skillet.

Cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften.

Remove the skillet from the heat and set it aside.

Preheat the oven to 350F (175C).

In a large mixing bowl, combine the cornbread with the chicken stock.

Add the cooked vegetables, eggs, oysters, scallions, parsley, salt, cayenne pepper, poultry seasoning, oregano, and thyme to the cornbread mixture.

Using your hands, mix all the ingredients together to combine thoroughly.

Transfer the cornbread mixture to the prepared baking dish.

Cover the baking dish with foil.

Bake for 1 hour.

Remove the baking dish from the oven, uncover it.

Bake for an additional 20 minutes, until the top of the stuffing is golden brown and crusty.

Remove the dish from the oven, and let sit for at least 15 minutes before serving.