Instructions:
1. Prepare the sauce: Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Make the roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes until lightly browned. This creates a roux, which thickens the sauce.
3. Add the liquids: Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper (if using). Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for about 5-7 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
4. Cook the fish: If using butter, stir it into the sauce now. Gently place the red snapper fillets in the sauce. Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the fillets.
5. Serve: Stir in the parsley. Serve the red snapper immediately over cooked rice. Enjoy!
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