Creole Sauce

• 2 tablespoons olive oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped garlic
• 2 cups peeled, seeded and chopped Italian plum tomatoes
• 1/4 cup chopped basil leaves
• 1 tablespoon chopped fresh oregano leaves
• 2 teaspoons chopped fresh thyme leaves
• Cayenne
• 2 teaspoons Worcestershire sauce
• 3 cups chicken stock
• 1/2 cup chopped green onions
• 6 tablespoons butter, at room temperature

1. In a saucepan, with a lid, over medium heat, add the oil.
2. When the oil is hot, add the onions, celery, and green peppers.
3. Season with salt and pepper.
4. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt.
5. Stir in the garlic, tomatoes, and herbs.
6. Continue to saute for 1 minute.
7. Season the vegetables with salt, pepper and cayenne.
8. Stir in the Worcestershire sauce and stock.
9. Bring the liquid to a boil and reduce to a simmer.
10. Cook for 12 minutes, covered, stirring occasionally.
11. Stir in the green onions and stir in the butter.
12. Serve warm.

olive oil, onions, celery, green bell peppers, salt, freshly ground black pepper, garlic, italian plum tomatoes, basil leaves, oregano, thyme, cayenne, worcestershire sauce, chicken stock, green onions, butter

Taken from www.foodnetwork.com/recipes/emeril-lagasse/creole-sauce-recipe.html (may not work)