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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cajan Purloo Recipe

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This recipe for Cajan Purloo is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 2 Tbsp Creole seasoning
1 lb 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 oz) package frozen corn, partially thawed
3 plum tomatoes, chopped
1 (16 oz) can evaporated skim milk
3 cups long grain white rice, cooked
Chopped fresh parsley
Directions:
Directions:
Sprinkle seasoning over chicken. Heat Dutch over medium-high heat until hot. Add bacon; cook until crisp. Remove from Dutch oven; cool and crumble. Drain all by 1 tablespoon fat from Dutch oven. 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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