1. Preheat oven to 375 degrees F.

2. In a saucepan, bring water, shrimp and crab boil, and garlic to a boil. Add the shrimp and corn and simmer for 5 minutes. Drain. 

3. Add the Martha White Yellow Cornbread Mixes to a medium bowl. Whisk together the eggs, milk, and green onions, then add to the cornbread mixture. Stir in the drained shrimp and corn. 

4. Coat a 10.25 inch skillet with the vegetable oil; pour the cornbread mixture in the skillet and bake for 30–35 minutes and the top is golden. 

5. In a 10.25 inch Lodge Cast Iron Skillet, heat the oil over medium-high heat. Add the flour, reduce the heat to medium, and stir continuously until the flour is a medium-brown color, about 15 minutes.

6. Add the diced tomatoes, seasoning blend, garlic, creole seasoning, and pepper. Continue stirring for 5 minutes, then stir in the chicken broth until smooth. Simmer for 10 minutes. Add the shrimp and 3 sliced green onions and continue cooking for 15 minutes. 

7. Cut the shrimp boil cornbread into 6 wedges. Serve the etouffeé over a wedge of the shrimp boil cornbread and garnish with a teaspoon of the remaining sliced green onions.