Cajun Purloo

Cut bacon into small pieces and cook in a large, heavy skillet over medium-high heat until crispy, about 5-7 minutes. Transfer bacon to a paper towel and set aside, leaving 2 tablespoons of bacon fat in the skillet.

Pat the chicken breast pieces dry and season generously with Creole seasoning on all sides. Working in batches if necessary, brown the chicken in the hot bacon fat over medium-high heat until golden on all sides, about 8-10 minutes total. Transfer chicken to a plate.

In the same skillet, add the sliced celery, chopped onion, and minced garlic; sauté for 3-4 minutes until softened and fragrant.

Return the browned chicken to the skillet and add the partially thawed frozen corn and chopped plum tomatoes. Stir well to combine with the vegetable mixture.

Pour in the evaporated skim milk and stir until all ingredients are evenly coated. Bring the mixture to a simmer over medium heat.

Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

Stir in the reserved crispy bacon and adjust seasoning with additional Creole seasoning if needed. Taste and season to preference.

Divide the cooked rice among four serving bowls or plates and ladle the chicken and vegetable mixture over the top. Garnish generously with fresh chopped parsley and serve immediately.