Step 1

Heat oil in a large skillet over medium high heat. Shake together the flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture. Brown chicken in batches for 4 minutes per side, transferring to a 6 quart crockpot as it is browned.Add the onion, bell pepper and celery to the skillet; stir and cook for 3 minutes, then add the jalapeno, garlic, thyme and bay leaves and cook another minute.

Step 2

Using kitchen shears, chop the tomatoes in the can and add to the skillet; add the tomato paste, Worcestershire sauce, sugar, and salt. Bring to a boil, then transfer to the crockpot on top of the chicken.

Step 3

Cook, covered, on low for 3 hours. Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.