Melt butter in a large skillet over medium heat; add onion, bell pepper, and celery, and sauté 5 minutes or until vegetables are tender. Stir in minced garlic and next 3 ingredients, and cook 2 minutes. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 10 minutes.
Combine cornstarch and 3 tablespoons cold water, stirring until smooth. Stir into tomato mixture in skillet, and bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat.
Pasta With Crescent City Grill Creole Sauce: Cook 1 (16-ounce) package linguine in a Dutch oven according to package directions; drain. Return to Dutch oven. Stir in 3 cups Crescent City Creole Sauce, and cook 2 minutes over medium heat or until thoroughly heated.