Preheat oven to 350F.
Lightly grease a 2 1/2 quart baking dish and set aside.
Melt the butter in large skillet over low heat.
Add celery and onion and cook for approximately 5 minutes or until tender.
Add water, corn, bouillon, paprika, oregano and pepper. Mix well.
Add the cornbread and chopped pecans. Stir in the chopped parsley and spoon mixture into baking dish.
Cover with foil and bake for approximately 30 minutes.