Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
In a large pan, place 1 T of canola oil. While pan is heating up, season beef well with salt and pepper. Add seasoned meat to hot pan and brown on one side until meat is deep brown. Flip meat and brown well on the other side, remove from pan.
In a medium sized pot over medium heat, melt margarine. Add diced onion and cook until it starts to turn translucent, then add rice and stir to coat rice in fat. Add 3 cups of water, 1 T salt and Bay Leaf. Cover pot, turn heat down to medium low and simmer rice until tender. Remove from heat.
In a large bowl, add cut potatoes and carrots, canola oil, salt, peppers, and garlic. Toss together so potatoes and carrots are well coated. Use pan spray to grease a flat pan, spread out seasoned potatoes and carrots in a single layer and put in oven. Cook until potatoes are tender, about 20 minutes
Turn heat to medium low and sprinkle flour over beef and stir until flour evenly mixes in. While constantly whisking, slowly pour stock in, scraping all the flavor off of the bottom of the pan. After adding all stock, bring mixture to a simmer until it slightly thickens.
Add onion and green pepper, cook until vegetables tenderize, about 2 minutes. Add garlic and Cajun seasoning, cook additional 30 seconds.
In a medium pot over medium high heat, add canola oil and sausage to hot pan. Crumble sausage and cook until it browns.
In a medium bowl, add mayo, vinegar, sugar and a pinch of salt. Mix together well, then add shredded cabbage and mix to coat. Place in fridge until dinner is ready,
To make stock: In a crock pot, add all stock ingredients. Cook on low for at least 4 hours. Ladle off fat on the top of the stock, then strain, saving liquid and chicken wings.