I'm sure some would argue that this really isn't Cajun but I used blackening seasoning and the Cajun Holy Trinity so good enough for now, I guess. I used Serious Eat's Hearty Winter Vegetable as a base. This recipe produces a stew that I'm pretty happy with just broth (it would probably be better if I used SE's suggested broth recipe but I didn't want to buy more produce.) It definitely benefits from a nice sit after the vegetables all cook.
2 Qt Vegetable Broth
10 oz mixed mushrooms, de-ribbed and chopped (I used portobello and oyster)
2 leeks, 1/4" half moons out of the white part
2 medium-sized carrots, diced
3 stalks celery, diced
1 red bell pepper, diced
2 medium yukon potatoes, peeled and diced
2 C chickpeas, cooked (if cooking your own, keep them on the firmer side)
8 leaves collard greens, stem removed and roughly chopped
2 1/2 t low-sodium tamari
1 T blackening seasoning (or to taste)
pinch kosher salt
2-3 T corn meal
1 T butter
1-2 T lemon or lime juice
3 T parsley, chopped
1. In a large pot, saute the celery, carrots, bell pepper, and leek with the butter or butter substitute for 3-5 mn until starting to soften.
2. Stir the corn meal into the vegetables.
3. Add mushrooms, seasoning, potatoes, chickpeas, greens, tamari, and broth and simmer for 30 minutes. The pot can be kept on a low simmer for longer if desired.
4. Taste for saltiness and heat from the seasoning, adjust to taste. Add more corn meal to thicken if desired.
5. Before serving, stir in juice and top with parsley
Note: Depending on your slow cooker, this can be made ahead. I would follow as directed except saute in a pan and then transfer to the slow cooker. Cook on high for 3 hours, low for 6 (theoretically.)
Farro or another nutty grain would be nice in this as well.