Cajun Purloo

Description

Makes 6 servings

Ingredients

• 1 to 2 tablespoons Creole seasoning
• 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
• 4 slices bacon
• 3 ribs celery, thinly sliced
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 x 16-ounce package frozen corn, partially thawed
• 3 plum tomatoes, chopped
• 1 x 16-ounce can evaporated skim milk
• 3 cups cooked rice
• chopped fresh parsley

Directions

1. Sprinkle seasoning over chicken.
2. Heat Dutch oven over medium-high heat until hot.
3. Add bacon; cook until crisp.
4. Remove from skillet; cool and crumble.
5. Drain all but 1 tablespoon fat from skillet.
6. Add chicken; cook 5 to 7 minutes or until no longer pink and beginning to brown.
7. Remove from Dutch oven; set aside.
8. Add celery, onion and garlic.
9. Cook and stir 5 to 7 minutes or until celery is tender.
10. Stir in corn, tomatoes and milk.
11. Bring to a boil; reduce heat to medium; simmer 10 to 15 minutes, stirring occasionally.
12. Stir in rice and reserved chicken; cook 2 to 3 minutes more or until thoroughly heated.
13. To serve, garnish with bacon and parsley.