Combine the cornbread cubes and cooked rice in a large bowl. Set aside.
In a large skillet, melt butter over medium heat. Add the peppers, onions, celery, garlic, thyme, sage and salt. Saute vegetables and herbs for 7-9 minutes or until translucent. Allow to cool.
In a small bowl, whisk together lemon juice, mayo, parsley, black pepper, poultry seasoning, old bay and Cajun seasoning. Add this mixture to the bowl with the cornbread and rice. Then add the beaten eggs, chicken broth and vegetables. Stir well to combine.
Gently stir in the chopped shrimp and crab meat. Once that is combined, add the oysters and very gently stir just until the oysters are combined. Adding the seafood at the end keeps it from being broken up too much.
Bake for 35-40 minutes or until the top is golden brown with slightly crisp edges.
Recipe by Cooks and Kid at https://cooksandkid.com/seafood-stuffing/