SEASONING MIX:

2 whole bay leaves
3/4 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. ground red pepper (preferably cayenne)
1/2 tsp. sweet paprika
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried sweet basil leaves
4 tbsp. unsalted butter
1 c. peeled and chopped tomatoes
3/4 c. chopped onions
3/4 c. chopped celery
3/4 c. chopped green bell peppers
1 1/2 tsp. minced garlic
1 1/4 c. Basic Chicken Stock
1 c. canned tomato sauce
1 tsp. sugar
1/2 tsp. Tabasco sauce

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery and bell peppers; then add the garlic and seasoning mix, stirring thoroughly. Saute until onions are transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar and Tabasco; bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors are married, about 20 minutes, stirring occasionally. Remove bay leaves before serving.

Serve over jambalayas or with chicken, rabbit, shrimp, oysters, or egg dishes, such as omelets.