Recipe from Threadgill’s, Austin.

2 oz. Butter or Margarine
2 Green Onions, chopped
1/2 cup Celery, sliced
1 Green Bell Pepper, sliced
1/2 cup Yellow Onion, diced
1 clove Garlic, minced
32 oz. Diced Tomatoes
32 oz. Tomato Sauce
1 cup Chicken Stock
1 Bay Leaf
1/2 tsp Cayenne Pepper
1 tsp Sugar
1 tsp Gumbo File
1/2 tsp Tabasco Sauce

Melt butter in a large skillet and lightly sauté onions, bell pepper, and celery. Add garlic and green onions then transfer to a heavy 3 or 4 quart pot. Add tomato sauce, diced tomatoes and chicken stock. Bring to a boil while stirring constantly to avoid scorching. Add rest of ingredients and reduce heat to simmering, stirring often. Simmer 20-25 minutes or until flavors are well blended. Makes 2 quarts.

Serve with Threadgill’s blueplate meatloaf.