Place a large saucepan over high heat and add the olive oil. When it is hot, add the onion, green pepper, celery and parsley. Cook, stirring constantly, for two minutes. Add the garlic and cook for 30 seconds. Stir in the veal stock and chicken bouillon and add the bouquet garni, diced tomato and tomato puree. Bring to a boil, and then reduce the heat to low and simmer the sauce, partially covered for about 10 minutes, until nicely thickened.

Season to taste with salt, black pepper, Tabasco Sauce and Cayenne.

Note: Creole Sauce is a standard ingredient, used in many New Orleanian dishes. It will keep in the refrigerator for up to three days, and freezes well.