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.

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Add onion and green pepper, cook until vegetables tenderize, about 2 minutes. Add garlic and Cajun seasoning, cook additional 30 seconds.

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In a medium pot over medium high heat, add canola oil and sausage to hot pan. Crumble sausage and cook until it browns.

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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.

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Heat medium sized pot over medium-high heat. Break up ground beef. Add 1 T of Canola oil and broken up beef to the pot. Let meat brown before moving it around. Cook until all meat is browned. Drain excess liquid and fat out of pot, leaving meat in.

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