Cook the rice creole-style for 15 minutes (see
Heat the oil in a large nonstick pan. Add the pepper, onions, garlic and celery. Sprinkle with thyme. Cook for 15 minutes, stirring regularly. Season.
Stir in the prawns and a drop of Tabasco and cook for a further 5 minutes. Add the cooked rice and mix well with a fork to separate the grains.
Add a knob of butter just before serving.