Louisiana red sauce

1. In nonaluminum saucepan, melt the butter.
2. Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes.
3. Add the garlic, onion, green pepper, celery, and hot pepers.
4. Sautei over med heeat until the vegetables are soft, 4-5 min. add the tomatoes, bay leaves, thyme and black peppper.
5. Bring to a boil, then simmer for 30 min. to blend flavors.
6. Taste and adjust seasonings.
7. Serve hot or at room temp.
8. Freezes well.
9. This rich table sauce is a product of creole influences.
10. It is hot, rich and delicious--esp.
11. W/fish, chicken and meats.
12. Also excellent on rice.
13. Yield: approx.
14. 3 cups.