Preheat oven to 350 degrees.
Prepare the cornbread according to the package directions. Once cool enough to touch, crumble using your hands until there are no large clumps remaining.
20 oz. package cornbread mix
Cook sausage over medium heat for 10-15 minutes or until sausage is browned. Remove sausage from pan and set aside.
13 oz. package of link sausage
Saute Vegetables: With remaining sausage grease, add 2 tablespoons olive oil, bell pepper, onion, celery, ½ teaspoon salt and ¼ teaspoon pepper. Saute vegetables for 8-10 minutes over medium heat, or until onions begin to brown. Add crushed garlic and continue cooking for 2 minutes. While vegetables are cooking, whisk together blackened seasoning mix if making your own at home. 2 Tbsp. oil, 1 green bell pepper, 4 stalks celery, 1 small sweet onion, 2 cloves garlic, 1 ½ tsp. salt, ¼ tsp. pepper
Mix Everything in Dish: Combine sausage, vegetables, seasoning mix, remaining ½ to 1 teaspoon salt, and cornbread in the baking dish. Toss to mix thoroughly. Pour 3 - 3 ½ cups of chicken broth into cornbread mixture. (This may seem like a lot at first, but remember, you will be baking this and a lot of the moisture will evaporate.)
1 Tbsp. blackened seasoning mix, 3 to 4 cups chicken broth
Bake in preheated oven, uncovered, for 30-35 minutes, or until the top begins to get crispy. Add more chicken broth as needed. Let sit for 10 minutes before serving. Top with finely chopped parsley and enjoy!
Parsley