Preheat the oven to 350 degrees.
Heat skillet over medium heat, and brown sausage.
Add butter and rehydrated C’est Tout and cook for another 1-2 minutes
Add Cajun 180 seasoning, and oysters. Cook for 5 minutes.
Crumble cornbread in a large bowl with cooked rice. Fold in oyster mix. Add reserved oyster brine, chicken broth and fold to mix.
Pour into a greased baking dish. Cover with foil, and bake for 45 minutes, removing foil the last 15 minutes.
Meanwhile, In cast iron skillet, melt the butter. Sauté garlic and re-hydrated C’est Tout. Turn fire off, and ddd oysters to butter mix.
Combine together the grated cheese and bread crumbs and seasoning. Spoon crumb mixture over oysters.
Bake for 12-14 minutes until bubbly.
Spoon on top of baked dressing and serve.