Crescent City Grill Creole Sauce

• 3 tablespoons butter or margarine
• 1 medium onion, chopped
• 1 green bell pepper, chopped (about 1 cup)
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 1 tablespoon paprika
• 1 (28-ounce) can diced tomatoes, undrained
• 2 cups vegetable juice
• 2 tablespoons hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 3 tablespoons cold water

1. Melt butter in a large skillet over medium heat; add onion, bell pepper, and celery, and saute 5 minutes or until vegetables are tender. Stir in minced garlic and next 3 ingredients, and cook 2 minutes. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 10 minutes.
2. Combine cornstarch and 3 tablespoons cold water, stirring until smooth. Stir into tomato mixture in skillet, and bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat.
3. Pasta With Crescent City Grill Creole Sauce: Cook 1 (16-ounce) package linguine in a Dutch oven according to package directions; drain. Return to Dutch oven. Stir in 3 cups Crescent City Creole Sauce, and cook 2 minutes over medium heat or until thoroughly heated.

butter, onion, green bell pepper, celery, garlic, bay leaf, paprika, tomatoes, vegetable juice, hot sauce, worcestershire sauce, cornstarch, cold water

Taken from www.myrecipes.com/recipe/crescent-city-grill-creole-sauce (may not work)