Cajun Purloo

Makes 6 servings

Ingredients

 * 1 to 2 tablespoons Creole seasoning
 * 1 pound boneless, skinless Chicken breasts, cut into 1/2-inch pieces
 * 4 slices Bacon
 * 3 ribs celery, thinly sliced
 * 1 large Onion, chopped
 * 1 clove garlic, minced
 * 1 16-ounce package frozen corn, partially thawed
 * 3 plum tomatoes, chopped
 * 1 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. Remove from skillet; cool and crumble. Drain all but 1 tablespoon fat from skillet.
 * 4) Add Chicken; cook 5 to 7 minutes or until no longer pink and beginning to brown. Remove from Dutch oven; set aside.
 * 5) Add celery, Onion and garlic. Cook and stir 5 to 7 minutes or until celery is tender.
 * 6) Stir in corn, tomatoes and milk.
 * 7) Bring to a boil; reduce heat to medium; simmer 10 to 15 minutes, stirring occasionally.
 * 8) Stir in rice and reserved Chicken; cook 2 to 3 minutes more or until thoroughly heated.
 * 9) To serve, garnish with Bacon and parsley.