Red Snapper With Creamy Creole Sauce: A Gulf Coast Classic

This rich, bold, and perfectly spiced dish pairs tender red snapper with a velvety Creole sauce for a meal that’s both elegant and comforting. Inspired by Gulf Coast flavors, this Red Snapper with Creamy Creole Sauce balances creamy, savory, and spicy notes for a restaurant-quality dish you can make at home in under 30 minutes.

Why You’ll Love This Red Snapper With Creamy Creole Sauce

Quick & impressive – Perfect for weeknights or dinner parties
Customizable heat – Adjust the Creole seasoning to your taste
Versatile sauce – Also great with shrimp, chicken, or crab
Authentic flavors – A true taste of Louisiana

Ingredients

For the Fish

• 4 red snapper fillets (6 oz each, skin on or off)
• 1 tbsp olive oil
• Salt & black pepper to taste

For the Creole Sauce

• ½ cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped celery (the “Holy Trinity” of Creole cooking)
• 2 cloves garlic, minced
• ¼ cup all-purpose flour (for the roux)
• 1½ cups chicken broth
• ½ cup heavy cream
• ¼ cup fresh parsley, chopped
• 1 tbsp Creole seasoning (adjust to taste)
• 1 tsp Worcestershire sauce
• ½ tsp cayenne pepper (optional, for extra heat)
• 2 tbsp butter (optional, for extra richness)

For Serving

• Cooked rice (white or jasmine works best)
• Lemon wedges (for brightness)

Step-by-Step Instructions

Sauté the Vegetables

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, bell pepper, and celery (the “Holy Trinity”). Cook 5-7 minutes until softened.
3. Stir in garlic and cook 1 minute until fragrant.

Make the Roux

1. Sprinkle flour evenly over the vegetables.
2. Stir constantly for 1-2 minutes until the mixture turns light golden brown. (Don’t let it burn!)

Build the Sauce

1. Gradually whisk in chicken broth until smooth.
2. Stir in heavy cream, Creole seasoning, Worcestershire, and cayenne (if using).
3. Simmer 5-7 minutes until slightly thickened.
4. Season with salt and black pepper to taste.

Cook the Fish

1. (Optional) Stir in butter for extra richness.
2. Gently add snapper fillets to the skillet, spooning sauce over each piece.
3. Cover and simmer 5-7 minutes until fish flakes easily with a fork.

Finish & Serve

1. Stir in fresh parsley.
2. Serve immediately over rice, generously topped with sauce.
3. Garnish with lemon wedges for a bright finish.

More Lunch & Dinner Recipes:

The Ultimate Pasta Salad
Easy Garlic Parmesan Chicken Pasta Recipe

Pro Tips for Success

✔ Best Fish Choice: Fresh snapper should smell clean, not fishy. If unavailable, try grouper or cod.
✔ Sauce Too Thick? Thin with a splash of chicken broth or cream.
✔ Extra Flavor Boost: Add ½ tsp smoked paprika for depth.
✔ Make Ahead: The sauce can be prepared 1 day in advance—just reheat before adding fish.

Frequently Asked Questions

1. Can I use frozen red snapper?

Yes! Thaw completely in the fridge before cooking to prevent excess moisture.

2. What’s the best Creole seasoning?

Homemade blends work great, but Tony Chachere’s or Slap Ya Mama are excellent store-bought options.

3. Can I make this gluten-free?

Substitute flour with cornstarch or gluten-free flour for the roux.

4. What if I don’t like spicy food?

Omit cayenne pepper and use mild Creole seasoning.

5. What else can I serve with this Red Snapper with Creamy Creole Sauce?

• Crusty French bread (for soaking up sauce)
• Collard greens or roasted asparagus
• A crisp white wine (like Sauvignon Blanc)

The Secret Behind the Perfect Creole Sauce

What makes this sauce truly special is the layered cooking technique—a hallmark of authentic Creole cuisine. By first sautéing the “Holy Trinity” (onions, bell peppers, and celery), then building a light golden roux, and finally simmering with broth and cream, we develop deep, complex flavors in just minutes. The roux acts as both a thickener and flavor enhancer, toasting slightly to add a subtle nuttiness that balances the cream’s richness. For an extra flavor boost, many Louisiana chefs swear by deglazing the pan with a splash of white wine after sautéing the vegetables—a trick that adds bright acidity to cut through the sauce’s decadence.

Why Red Snapper is the Ideal Fish for This Dish

Red snapper’s firm, slightly sweet flesh makes it perfect for Creole preparations because it:

1. Holds its shape during simmering without falling apart
2. Absorbs flavors beautifully without overpowering the sauce
3. Offers large, meaty flakes that pair perfectly with the creamy texture

When selecting snapper, look for clear, slightly bulging eyes and bright red skin (if using skin-on fillets). The flesh should spring back when pressed—a sign of freshness. While snapper is traditional, this Red Snapper with Creamy Creole Sauce works wonderfully with other mild, flaky white fish like grouper, mahi-mahi, or even catfish for a more budget-friendly option.

From New Orleans to Your Table: The History of This Red Snapper with Creamy Creole Sauce

This Red Snapper with Creamy Creole Sauce has its roots in 19th-century New Orleans, where French cooking techniques met local Creole ingredients. The creamy sauce variation likely evolved from classic étouffée, adapting to the preferences of upscale Creole restaurants that wanted a richer presentation. Interestingly, the original versions probably used local redfish rather than snapper—the switch came as snapper became more readily available through Gulf fisheries. Today, you’ll find similar dishes in iconic New Orleans eateries like Galatoire’s, though home cooks have perfected quicker versions like this one. It’s a testament to how Creole cuisine constantly evolves while staying true to its flavor-packed heritage.

Final Thoughts

This Red Snapper with Creamy Creole Sauce is a showstopping dish that’s surprisingly easy to make. The silky, well-spiced sauce perfectly complements the tender, flaky fish, creating a restaurant-worthy meal at home.