Instructions: Cook the rice in plenty of boiling lightly salted water for about twelve minutes. Meanwhile melt half the butter in a large frying pan.

Add the chicken and cook briskly for five minutes.

Stir in the garlic onion pepper and celery and saute for three to four more minutes.

Add the cayenne pepper thyme basil tomatoes and red kidney beans.

Cook over a low heat for ten minutes stirring occasionally.

Beat the remaining butter with the Cajun seasoning then spoon onto a piece of foil or greaseproof paper.

Form into a roll and chill in the freezer until firm.

When the rice is cooked drain well and rinse with boiling water.

Add to the frying pan and cook stirring for three minutes.

Season to taste with salt and pepper.

Divide the jambalaya between four warmed serving plates.

Top with a slice of the chilled Cajun butter and serve at once garnished with sprigs of fresh thyme.

Serves 4

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