Dice the onions, celery and green peppers. Melt the butter into a large sauté pan (I’ve cut it in half from the original four sticks. I think you could cut it down more, perhaps even to just one. I’ve never gone below 1 ½ myself). Add the thyme, salt, garlic powder, cayenne, black and white peppers, basil leaves. Stir well. Add the celery, onions, and green peppers. Cook a long time on medium heat until veggies are very soft (20+ minutes). Add 1 cup of the green onions, tomato sauce, half of the chicken stock, Worcestershire, Tabasco, and half of the tomato paste. Cook until thickened. Adjust seasoning. Add more paste if desired. Add more Tabasco. Just as you’re ready to serve, add in the seafood. Cook for a few minutes until it’s cooked through. If you add this too early it will be overcooked and loose its tenderness. Serve over the rice with the rest of the fresh green onions and lots of cold beers.