Simmer the wild rice in the 1 1/2 cups broth and 1 cup water, until tender. Drain off any excess liquid.

Sauté the onion and celery in the olive oil until softened and translucent. Season with the salt, pepper and 1/2 teaspoon Cajun seasoning.

Cut the cornbread into approximately 1 inch cubes. Part of it will crumble into smaller bits and crumbs, that is ok. You’ll get a good mix of bigger and smaller pieces.

Toast the pecans in a dry sauté pan over medium heat until fragrant.

Fry, grill, or bake your andouille sausage links. Cool, and then cut each link in half lengthwise and then slice into small pieces.

Preheat the oven to 375°F.

Toss the cornbread, sautéed vegetables, wild rice, sausage, parsley, remaining 1/2 teaspoon of cajun seasoning, and toasted pecans together in a baking dish. Drizzle with remaining 1/2 cup broth and the melted butter.

Bake for 20-25 minutes or until hot and golden brown.