Cajun Purloo

Description
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
Sprinkle seasoning over Chicken. Heat Dutch oven over medium-high heat until hot. Add Bacon; cook until crisp. Remove from skillet; cool and crumble. Drain all but 1 tablespoon fat from skillet.

Add Chicken; cook 5 to 7 minutes or until no longer pink and beginning to brown. Remove from Dutch oven; set aside.

Add celery, Onion and garlic. Cook and stir 5 to 7 minutes or until celery is tender. Stir in corn, tomatoes and milk. Bring to a boil; reduce heat to medium; simmer 10 to 15 minutes, stirring occasionally.

Stir in rice and reserved Chicken; cook 2 to 3 minutes more or until thoroughly heated. To serve, garnish with Bacon and parsley.