Creole Sauce

2 tablespoons unsalted butter
1 medium onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
5 garlic cloves, finely chopped
2 teaspoons Creole seafood seasoning (or more to taste)
1 teaspoon paprika (preferably hot)
1/8 teaspoon cayenne pepper
4 imported bay leaves
1 1/4 cups chicken stock or canned broth
4 medium tomatoes, peeled, seeded and diced
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
3 scallions, chopped

In a large cast iron skillet, melt butter over moderately high heat. Add the onions, bell pepper, celery and garlic; cook, stirring occasionally, for about 5 minutes or until the vegetables are softened, but not browned. Add the Creole seafood seasoning, paprika, cayenne pepper, bay leaves and chicken stock; bring to a boil and cook until slightly reduced and thickened, about 5 minutes. Stir in the tomatoes; cook, stirring occasionally, for 10 minutes longer, until thick. Stir in the Worcestershire sauce, hot sauce, salt and scallions; reduce the heat to low and simmer for 10 minutes.

*This sauce will keep in the refrigerator, tightly covered, for up to 4 days. It can also be frozen.