Creole Sauce

Another recipe from culinary school. We served it on the side with Jambalaya, but it's good on just about anything.

• Ready In: 35 mins
• Yields: 2 cups

Ingredients

• 3 1⁄2 tablespoons  vegetable oil
• 3  tablespoons onions, thinly sliced
• 3  tablespoons green bell peppers, diced small
• 3  tablespoons celery, diced small
• 2  garlic cloves, minced
• 3  tablespoons  cajun seasoning
• 1  bay leaf
• 2 1⁄4 cups  chicken stock
• 2 1⁄4 cups tomato sauce
•  Tabasco sauce (or other vinegar based hot sauce)
•  salt
•  pepper

Directions

1. Heat oil in a medium saucepan until nearly smoking.
2. Add the onion, bell pepper and celery, stir to coat with oil.
3. Reduce heat to medium, add the garlic, spice mix and bay leaf.
4. Cook until the vegetables are soft.
5. Add the stock and tomato sauce.
6. Bring to a boil, then reduce to a simmer.
7. Simmer until reduced to 2 cups.
8. Taste, and add hot sauce, salt and pepper to taste.
9. Remove the bay leaf, and serve.