2 tablespoons olive oil 2 tablespoons unsalted butter ½ cup diced onion, about half a large onion ¼ cup diced celery, about 1 stalk ¼ cup diced green bell pepper, about 1 pepper ¼ cup diced red bell pepper, about 1 pepper 3 medium garlic cloves, minced or pressed 2 teaspoons creole seasoning ½ teaspoon paprika ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon freshly ground black pepper 1 (14-ounce) can diced tomatoes 2 cups low-sodium chicken stock 1 tablespoon Louisiana-style hot sauce 1 tablespoon Worcestershire sauce 3 green onions, chopped
Heat oil and butter in a large saucepan over medium-high heat until shimmering. Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables start to soften, 3 to 5 minutes.
Stir in garlic, creole seasoning, paprika, thyme, oregano, basil, and black pepper, and cook until fragrant, about 30 seconds.
Stir in tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, about 20 minutes. Remove from heat and stir in the green onions. Season with salt, pepper, and additional hot sauce to taste.