Instructions

Prepare the Sauce
Heat olive oil in a large skillet over medium heat.
Add chopped onion, green bell pepper, and celery.
Cook for 5–7 minutes until vegetables are softened.
Stir in minced garlic and cook for 1 more minute, until fragrant.

Make the Roux
Sprinkle flour over the vegetables.
Stir constantly for 1–2 minutes until the flour is lightly browned.
This roux will help thicken the sauce.

Add Liquids and Seasoning
Slowly whisk in the chicken broth to avoid lumps.
Stir in heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper (if using).
Bring to a simmer, then reduce heat and simmer gently for 5–7 minutes until the sauce thickens.
Season with salt and pepper to taste.

Cook the Red Snapper
Stir in the butter (if using) for extra richness.
Gently place red snapper fillets into the skillet with the sauce.
Cover and cook for 5–7 minutes, or until the fish is cooked through and flakes easily with a fork.
Cooking time may vary depending on fillet thickness.

Finish and Serve
Stir in chopped parsley just before serving.
Serve hot over a bed of cooked rice. Enjoy!