Creamy Creole Recipe

Introduction

This flavorful red snapper recipe highlights tender fish fillets simmered in a creamy, spicy Creole sauce. It’s a comforting dish perfect for weeknight dinners or special occasions. Serve it warm over rice for a satisfying meal.

Ingredients

• 4 6-ounce red snapper fillets (skin on or off)
• 1 tablespoon olive oil
• 0.5 cup onion, chopped
• 0.5 cup green bell pepper, chopped
• 0.5 cup celery, chopped
• 2 cloves garlic, minced
• 0.25 cup all-purpose flour
• 1.5 cups chicken broth
• 0.5 cup heavy cream
• 0.25 cup fresh parsley, chopped
• 1 tablespoon Creole seasoning (or to taste)
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoon cayenne pepper (optional)
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons butter (optional)
• Cooked rice, for serving

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and celery. Cook until softened, about 5 to 7 minutes.
2. Step 2: Stir in minced garlic and cook for 1 more minute until fragrant.
3. Step 3: Sprinkle all-purpose flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes until the flour is lightly browned.
4. Step 4: Gradually whisk in the chicken broth, making sure no lumps form. Add heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if using. Stir well to combine.
5. Step 5: Bring the sauce to a simmer, then reduce heat to low. Let it simmer gently for 5 to 7 minutes until slightly thickened. Season with salt and black pepper to taste.
6. Step 6: Stir in butter if using for extra richness. Carefully place the red snapper fillets into the sauce. Cover the skillet and cook for 5 to 7 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Step 7: Stir in chopped fresh parsley just before serving.
8. Step 8: Serve the red snapper and sauce immediately over cooked rice.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Add a splash of lemon juice before serving to brighten the flavors.
• If you prefer less heat, omit the cayenne pepper or reduce the Creole seasoning.
• Use other firm white fish if red snapper isn’t available, such as grouper or cod.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stove to prevent the sauce from separating. Avoid microwaving as it may dry out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen red snapper fillets for this recipe?

Yes, but be sure to thaw the fillets completely and pat them dry before cooking to avoid excess moisture in the sauce.

What can I serve instead of rice?

This dish pairs well with mashed potatoes, quinoa, or even crusty bread to soak up the creamy sauce.

Creamy Creole Recipe

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★★★★★

4.9 from 128 reviews

This Red Snapper recipe features tender fillets cooked in a rich and flavorful Creole-inspired sauce made with sautéed vegetables, chicken broth, cream, and a blend of seasonings. Served over rice, it’s a comforting, spicy dish perfect for a hearty dinner.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Creole / Southern American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 6-ounce fillets Red Snapper Fillets (Skin on or off)
• 1 tablespoon Olive Oil
• 0.5 cup Onion (Chopped)
• 0.5 cup Green Bell Pepper (Chopped)
• 0.5 cup Celery (Chopped)
• 2 cloves Garlic (Minced)
• 0.25 cup All-purpose Flour
• 1.5 cups Chicken Broth
• 0.5 cup Heavy Cream
• 0.25 cup Parsley (Chopped, fresh)
• 1 tablespoon Creole Seasoning (Or to taste)
• 1 teaspoon Worcestershire Sauce
• 0.5 teaspoon Cayenne Pepper (Optional)
• Salt (to taste)
• Black Pepper (to taste)
• 2 tablespoons Butter (Optional)
• Cooked Rice (For serving, as needed)

Instructions

1. Heat the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and celery; cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Create the Roux with Flour: Sprinkle the all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes until the flour is lightly browned. This helps to thicken the sauce.
4. Add Liquids and Seasonings: Gradually whisk in the chicken broth to prevent lumps. Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if using. Mix well to combine all flavors.
5. Simmer the Sauce: Bring the mixture to a gentle simmer. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and black pepper to taste.
6. Add Butter and Cook Fish: Stir in the butter if desired for extra richness. Carefully place the red snapper fillets into the sauce. Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Finish and Serve: Stir the fresh chopped parsley into the sauce. Serve the red snapper immediately over cooked rice for a complete meal.

Notes

• You can adjust the level of spiciness by varying the amount of cayenne pepper or Creole seasoning used.
• Using skin-on fillets helps the fish hold together better during cooking, but skin can be removed after cooking if preferred.
• Serve with steamed vegetables or a fresh green salad for a balanced meal.
• Leftover fish should be refrigerated and consumed within 2 days.

Keywords: Red Snapper recipe, Creole fish, skillet fish recipe, easy seafood dinner, spicy fish sauce, fish with cream sauce