Creole seafood seasoning (or more to taste)
1 teaspoon paprika (preferably hot)
1/8 teaspoon cayenne pepper
4 imported bay leaves
1 1/4 cups chicken stock
or canned broth
4 medium tomatoes, peeled, seeded and diced
1 tablespoon Worcestershire
1 teaspoon hot sauce
1/2 teaspoon salt
3 scallions, chopped
In a large cast iron skillet, melt butter over moderately high heat. Add
the onions, bell pepper, celery and garlic; cook, stirring occasionally, for
about 5 minutes or until the vegetables are softened, but not browned.
Add the Creole seafood seasoning, paprika, cayenne pepper, bay leaves and
chicken stock; bring to a boil and cook until slightly reduced and thickened,
about 5 minutes.
Stir in the tomatoes; cook, stirring occasionally, for 10 minutes longer,
Stir in the Worcestershire sauce, hot sauce, salt and scallions; reduce
the heat to low and simmer for 10 minutes.
This sauce will keep in the refrigerator, tightly covered, for up to 4 days.
It can also be frozen.