Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion, 1 chopped green bell pepper, and 1 cup of chopped celery to the hot oil. Sauté the vegetables for 5-7 minutes until they become soft and translucent.

Stir in 3 cloves of minced garlic and cook for an additional minute. Sprinkle 2 tablespoons of all-purpose flour into the skillet, stirring continuously for 1-2 minutes until the flour turns a light golden brown.

Gradually whisk in 1 cup of chicken broth and 1 cup of heavy cream. Add 2 teaspoons of Creole seasoning, 1 tablespoon of Worcestershire sauce, and a pinch of cayenne pepper if desired. Allow the mixture to simmer for 5-7 minutes until the sauce thickens.

Stir in 1 tablespoon of butter, then gently place 4 red snapper fillets into the sauce. Cover and cook for about 5-7 minutes, or until the fish flakes easily with a fork.

Carefully remove the lid and sprinkle 2 tablespoons of chopped fresh parsley over the top. Serve over cooked rice.