Paul Prudhommes Creole Sauce

• 2 whole bay leaves
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp ground red pepper
• 1/2 tsp sweet paprika
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried sweet basil
• 1 tbsp butter
• 1 cup peeled and chopped tomatoes
• 3/4 cup chopped onions
• 3/4 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1 1/2 tsp minced garlic
• 1 1/4 cups chicken stock
• 1 cup canned tomato sauce
• 1 tsp sugar
• 1//2 tsp Tabasco

1. Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
2. Melt butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery and bell peppers; then add the garlic and seasoning mix, stirring thoroughly. Saute until onions are transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar and Tabasco; bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors are married, about 20 minutes, stirring occasionally. Remove bay leaves before serving.

bay leaves, oregano, salt, white pepper, ground red pepper, sweet paprika, black pepper, thyme, sweet basil, butter, tomatoes, onions, celery, green bell pepper, garlic, chicken stock, tomato sauce, sugar, tabasco

Taken from www.epicurious.com/recipes/member/views/paul-prudhommes-creole-sauce-53002631 (may not work)