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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/creamy-creole-recipe/