Cut the French bread into 1" cubes and arrange on a baking sheet. Toast in a 300F degree oven for 20 minutes, until browned and crisp around the edges.
While the bread is crisping, crumble the cornbread into 1 inch chunks in a large bowl.
Turn the oven up to 350F degrees.
Add the toasted bread cubes and crumbled cornbread to a large bowl and mix to combine.
Heat a skillet over medium high heat and brown the andouille sausage. Remove and set the sausage aside.
Heat the butter in a skillet over medium heat and add the onions, garlic and red pepper and cook until they are softened, about 2-3 minutes.
Add the andouille sausage and cook for 1-2 minutes. Add the tomatoes and seasoning and cook for 1-2 minutes.
Add the shrimp and cook until they turn pink.
Remove from heat and toss with the bread mixture. Be careful not to over-mix or your stuffing might be mushy.
Slowly add chicken broth until the stuffing is dampened, but not too wet. You may or may not need all the broth.
Pour the mixture into a greased baking dish and bake, covered, for 45 minutes.
Remove the cover and bake an additional 15 minutes, until browned on top.