1. Bring water and Cajun seasoning to a boil. Add shrimp and cook for 5 to 7 minutes or until shrimp are done. Strain shrimp, reserving stock and set both shrimp and stock aside for later use.
2. Heat large sauce-pot over medium heat. Add half of the onions, bell pepper, and celery, plus 2 tablespoons garlic and sauté for 2 minutes.
3. Add dark roux and cook for an additional 5 minutes. Add Cajun Seasoning, salt, reserved shrimp stock, bay leaves, thyme, hot sauce and black pepper.
4. Bring mixture to a boil, lower heat and simmer for 20 minutes.
5. Add remaining onion, celery and bell pepper, cover pot and simmer for additional 20 minutes.
6. Stir in cooked Vermilion Bay Sweet® shrimp, green onions and parsley.
7. Stir in cornbread until completely incorporated.
8. If mixture is dry, add water to moisten up; if mixture is too wet, allow to simmer on low until mixture is desired consistency.