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.
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.
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.