2 tablespoons olive oil
1 cup diced onions (about 1 medium)
1/2 cup diced celery (about 2 stalks)
1/2 cup diced green bell pepper (about 1 medium)
1 tablespoon minced garlic (about 3 medium cloves)
1 (14 ounce) can diced tomatoes
2 cups low-sodium store-bought or homemade chicken stock
1 tablespoon Louisiana-style hot sauce (such as Frank's or Crystal), plus more to taste
1 tablespoon Worcestershire sauce
2 bay leaves
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
4 tablespoons butter
2 tablespoons finely chopped fresh parsley leaves
1/2 cup thinly sliced green onions
Kosher salt and freshly ground black pepper