Creole Sauce - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 c. green pepper, chopped
1 c. celery, chopped
32 oz. can crushed tomatoes, drained (reserve liquid)
1/2 tsp. cayenne pepper to taste
2 Tbsp. cornstarch, mixed with reserved tomato liquid
2 c. onion, chopped
1 c. celery, chopped
6 to 8 large cloves garlic, minced
2 fresh bay leaves
1 Tbsp. paprika
1 Tbsp. salt (optional)

Preparation

Soften onion, celery, green pepper and garlic in butter.
Stir in tomatoes and seasonings.
Cook until boiling.
Stir in cornstarch mixture, cooking just until thickened.
Serve over fluffy white rice.