Cut onion, celery and bell pepper into small dice

Cut tomatoes lengthwise into quarters and remove seeds

Cut tomatoes into medium dice

Remove leaves from parsley stems and finely chop. Melt butter in a large skillet over medium high heat

Add the onion, celery and bell pepper and saute until tender, about 5 minutes

Add the Cajun/Creole seasoning, sugar, oregano, thyme and tomatoes

Toss for 2 minutes or until the tomatoes soften slightly

Stir in the vermouth and bring to a simmer

Stir in the hot sauce, broth and cream and return to a simmer

Cook for 3 minutes or until sauce reduces and thickens slightly

Stir in parsley.