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CAJUN PURLOO

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Makes 6 servings



Ingredients Needed For CAJUN PURLOO
* 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
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Directions To Prepare CAJUN PURLOO
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.




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Monday, August 21, 2017, 8:11 am


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