1/4 c. chopped green pepper
1/2 c. chopped onion
2 stalks celery, chopped
1 clove garlic, minced
2 tbsp. butter
1 (1 lb. 13 oz.) can tomatoes
1 tsp. chili powder
1/2 tsp. sugar
1 bay leaf
1 sprig thyme
Salt and pepper

Saute green peppers, onions, celery and garlic in butter. Add tomatoes and seasonings. Simmer 40 minutes, stirring often. Yields: 2 1/2 cups.

This is a basic sauce used with many Creole dishes, such as baked fish, shrimp, and/or vegetables.