Mince onion, celery, tarragon and parsley. Set aside.
Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
Taste batter for flavor and adjust seasonings to your liking.
Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
Remove from the oven and let stuffing rest for 15-20 minutes before serving.