- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 green bell pepper,
- 2 celery ribs, chopped
- 5 garlic cloves, finely chopped
- 2 teaspoons
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.