Cut Chicken Breast into large pieces, approximately 2X2 thick chuncks. Sprinkle lightly with Zatarain's. Place in a large soup or gumbo pot. Fill pot with water (leaving room to add other ingredients). Bring chicken to a boil; reduce heat to medium; put a lid on the pot and boil about 20 minutes or until chicken is plump and white. Spoon chicken out of water and set aside. DO NOT THROW OUT THE WATER.
Add the roux to the water, and dissolve well. Be sure to stir the bottom and sides of pot checking for undissolved roux. To help it along take two slotted spoons, smash the roux between spoons while dipping in the water to dissolve large chuncks. After all the roux is completely dissolved add the chicken back to the pot.
Add all other ingredients to the pot. Add water to desired thickness (shouldn't be too thin). Season to taste, and allow to cook on medium (slow boil) for about another 20 to 25 minutes while stirring bottom of pot occassionally. You may then turn it on low until served. Continue stirring the bottom of the pot to keep chicken from sticking and burning. The longer it simmers the better the taste. However don't cook the chicken to pieces...leave them in chunks.
NOTE: When using cajun seasoning add a little at a time, stir then taste. Some cajun seasonings have more salt than others. If it is salty enough but doesn't have enough "kick" you can add a pinch of red pepper.
Serve over Hot Rice.