1	lb.	boneless, skinless chicken cut into strips
3	c.	chicken stock
2	c.	diced canned tomatoes
2	tbsp.	Worcestershire sauce
1	tsp.	Cajun seasoning blend (recipe follows)
1	med.	onion, chopped
3	med.	carrots, thinly sliced
1/2	each	red & green bell peppers, chopped
1	c.	corn
2	tsp.	minced or pressed garlic
2	tbsp.	olive oil
1	lb.	Louisiana Hot Sausage (or sausage of your choice)
2	tbsp.	all-purpose flour
8	oz.	raw shrimp, peeled and cleaned
		salt & pepper to taste
6	c.	hot cooked rice
		filé to taste
		CAJUN SEASONING BLEND
		(combine all ingredients and store at room temperature)
1/4	c.	salt
1	tbsp.	cayenne pepper
1	tsp.	black pepper
1	tsp.	paprika
1/2	tsp.	chili powder
1	tsp.	granulated garlic or garlic powder
1	tsp.	onion powder
1	tsp.	nutmeg
1	tbsp.	dried parsley

Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a Crockery Pot on high heat.  In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened.  Add to Crockery Pot.  In same skillet, brown sausage on all sides over medium-high heat.  Reduce heat, cover and cook through (about 10 minutes).  Slice sausage into 1 inch pieces and add to crock pot.  Pour out all but about 2 tablespoons of the sausage fat.  Add flour to fat and stir constantly over medium-high heat to create a dark roux.  Slowly add remaining 1 cup of broth to roux and stir until smooth.  Mix roux into Crockery Pot, lower heat, cover and cook for 6-8 hours.  About 15 minutes before serving, stir in the shrimp.  Season to taste with salt, pepper and filé.

I you don't have a Crockery Pot substitute a large stock pot for Crockery Pot.  Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.