In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 1 chopped green bell pepper, and 1 chopped celery stalk, cooking for about 5-7 minutes until the vegetables are softened and aromatic.

Once the vegetables are softened, add 3 minced garlic cloves to the skillet and sauté for 1 minute until fragrant. Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for about 1-2 minutes until lightly browned.

Gradually whisk in 2 cups of chicken broth, ensuring there are no lumps. Follow with 1 cup of heavy cream, and add 2 teaspoons of Creole seasoning, 1 teaspoon of Worcestershire sauce, and optional cayenne pepper to taste. Let the sauce simmer for 5-7 minutes, or until thickened.

Gently place 4 red snapper fillets into the simmering sauce, ensuring they are covered. Lower the heat to medium-low, cover the skillet, and cook for 5-7 minutes or until the fish flakes easily with a fork.

Once cooked, stir in 1/4 cup of chopped fresh parsley. Serve the Red Snapper with Creamy Creole Sauce over cooked rice, garnishing with extra parsley if desired.