2 Italian plum tomatoes, diced
1 c. finely diced onion
1/2 c. diced green pepper
1/2 c. diced celery
2 bay leaves
2 cloves garlic, minced
1/8 tsp. white pepper
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. Hungarian paprika
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
8 oz. tomato sauce
1 c. chicken stock, defatted
1/2 tsp. sugar
1/4 tsp. hot pepper sauce

Combine the first 5 ingredients in a large saucepan; cook uncovered over medium heat until vegetables are tender, add all remaining ingredients and bring to boil. Reduce heat and simmer uncovered for 30 minutes or until thickened to sauce consistency. Remove bay leaves; cool and store in a tightly sealed container in refrigerator until ready to use.

Makes about 2 1/2 cups.

Good on most every kind of meat and seafood. This is a Louisiana type recipe, and boy is it spicy.