1. Lay the Chicken pieces on the bottom of the Slow Cooker.
2. Add the Sausage evenly over the Chicken.
3. Add the Bay Leaves, the diced Onion, Capsicum, 1/3 of the Spring Onion and Celery to your Slow Cooker.
4. Add the prepared Roux to the Slow cooker.
5. Mix together 3 Cups of Chicken Stock, Water, Thyme, Parsley, Salt, Pepper, Minced Garlic, White Vinegar, Cajun Seasoning and add to the Slow Cooker.
6. Cook for 3 hours on High.
7. Test a piece of Chicken to see if it is cooked enough to shred. If not, cook a bit longer.
8. Remove Chicken and Bay Leaves. Shred or cube the Chicken Meat and return to Cooker.
9. Make a slurry utilising the Arrowroot and a little water and add to the Cooker.
10. Add Seafood and rest of the Spring Onion and cook until seafood is just cooked (about 20 minutes) and the liquid is a thickish soup. (Not too thick)
11. Serve over Boiled Rice.. Potato Salad is optional.