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.