Chicken Creole (or turkey)

1/2 cup chopped bell pepper
1/2 cup chopped celery
1/4 cup chopped onion
1 Tbsp margarine
1 Tbsp flour
16 oz can tomatoes (blended)
8 oz can tomato sauce
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder (or 1 freshly diced clove)
1 bay leaf
dash pepper (or more to taste)
1 1/2 cups diced poultry

Saute vegetables in margarine till tender.  Stir in flour.  Add tomatoes and sauce, add seasonings. Cook until thick and bubbly.  Add chicken (or turkey) and simmer.  Serve over hot rice.