Creole Sauce

4 tablespoons unsalted butter
1 cup peeled and chopped tomatoes
1 cup chopped onions
¾ cup chopped celery
¾ cup chopped green bell peppers
2 teaspoons chopped garlic
2 tablespoons Chef Paul Prudhomme’s Seafood Magic®
2 whole bay leaves
1 cup chicken stock
1 cup tomato sauce
1 teaspoon sugar
½ teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®

Melt butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery, and bell peppers; then add the garlic, Seafood Magic, and bay leaves, stirring thoroughly. Sauté until onions and transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar, and hot sauce; 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.