 Summary
For more Cajun Cuisine try this website: http://www.realcajunrecipes.com/heritage/
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
 6 Quart Stock Pot with Cover flat bottom View
 3 Quart with Cover View
 10 inch Liquid Core Electric Skillet View
Prep Time
30 Minutes
Servings
4 - 6
Ingredients: 1 Lb. skinless, boneless chicken breasts, cut into ½'' pieces2 Tbls. Creole seasoning 4 slices bacon 1 ½ cups chopped onion 1 cup sliced celery 1 tsp. chopped garlic 1 (16oz.) frozen corn, partially thawed 3 plum tomatoes, chopped 2 cups half and half 3 cups cooked long grain rice chopped fresh parsley
Directions: Toss chicken with Creole seasoning, set aside. Heat 4Qt. or 6Qt. Dutch Ovens over medium heat. Add bacon and cook crisp. Remove bacon and drain on paper towel. Crumble and set aside. Add chicken to bacon drippings, sauté until chicken begins to brown (about 5 to 7 minutes). Add in onion, celery and garlic; continue sautéing until celery is tender (about 5 to 7 minutes). Stir in corn, tomatoes and half and half. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in cooked rice and continue cooking 2 to 3 minutes or until heated through. Garnish with bacon and parsley. |
