4 tablespoons butter
2 cups chopped onions
2 cups chopped celery
1 can (6-ounce) tomato paste
2 cans (15-ounce each) tomatoes, diced
3 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons sugar
1 tablespoon chili powder
Tabasco sauce, to taste
1/4 teaspoon unflavored gelatin, dissolved in 2 tablespoons cold water
5 cups cooked diced chicken or 2 pounds shrimp, cooked and peeled
Heat the butter in a Dutch oven over medium heat, and sauté the onions and celery until tender.
Stir together the tomato paste and 1/2 cup water in a bowl until smooth; add this mixture to the onions. Stir in the tomatoes, Worcestershire sauce, salt, sugar, chili powder, and Tabasco. Reduce the heat to low, and cook, uncovered, for 40 minutes.
Stir in dissoved gelatin. Remove from heat; cool.
Stir in the chicken pieces and divide the mixture into uniform portions. Spoon into freezer bags. Label them, and freeze (if you wish to bake later). Thaw the chicken mixture in the refrigerator at least 24 hours before serving.
Heat the chicken in a saucepan until warmed through. Serve with hot cooked rice.