Place the chicken in a bowl and toss with 1 tablespoon of the Cajun seasoning.
Heat oil in a 4-quart Dutch oven over high heat. Add chicken and sauté for 3 minutes.
Add the bell pepper, celery, onions, jalapeno, garlic puree, bay leaf, oregano, dried basil, ground black and white peppers, red pepper flakes, cane syrup, granulated and brown sugars, and the remaining tablespoon of Cajun seasoning; cook for 10 minutes, or until vegetables are soft.
Pour in the tomato sauce and crushed tomatoes and simmer an additional 5 minutes.
Add the water, bring to a boil, reduce the heat to low, and simmer uncovered for 1 hour.
Stir in the fresh parsley and basil; heat for 1 minute. Serve with grated cheese.