Prepare cornbread mix according to package instructions.

Cut the cooked cornbread into 1-inch pieces.

Preheat oven to 350°F (175°C).

Generously butter a 10x15-inch glass or ceramic baking dish.

Place cornbread pieces in a large bowl.

In a large, deep skillet, cook the andouille sausage over medium heat until lightly browned and the fat is rendered (about 10 minutes).

Add the cooked andouille sausage to the cornbread.

Melt the unsalted butter in the same skillet.

Stir in the onions, celery, and half of the scallions.

Cook over low heat until softened (about 10 minutes).

Add the shrimp, minced garlic, chopped sage, and chopped thyme to the skillet.

Cook, stirring, until the shrimp are just cooked through (about 3 minutes).

Add the shrimp mixture to the cornbread.

In the same skillet, bring the chicken stock to a boil.

Pour the boiling chicken stock over the cornbread mixture and stir well.

Add the chopped flat-leaf parsley and remaining scallions.

Season the stuffing with salt, fresh ground pepper, and Tabasco sauce to taste.

Spread the stuffing evenly in the prepared baking dish.

Bake for 1 hour, or until crisp and browned on top.