Cajun Style Chicken & Rice--Rochelle Pearson

3-3 1/2 lbs. chicken leg quarters
Cajun seasoning to taste (I use Tony's in green shaker)
1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
1/2 to one 1 lb. sliced carrots
1 packet beef stew mix
1 1/2 lb. smoked sausauge, sliced
1 pkg. Uncle Ben's long grain and wild rice (sometimes I add 2 boxes to make heartier)

Clean your chicken and trim extra fat. Sprinkle with Cajun seasoning. Chop veggies and add to chicken in large stock pot. Add enough water to cover and add beef stew seasoning. Cook till chicken is tender (falls off the bone). Remove chicken and de-bone. Return chicken to soup and add sausage. (I cook the sausage first to get some grease out before I add it to soup). Add rice, including seasoning packet and cook for at least 30 more minutes. You may have to add water along the way.