Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with free Cajun recipes.

Click here to download the free cookbook as well as the previous editions with Recipes for Lent, Global Cuisine and Holiday Recipes.


1 cup heavy cream

1/2 lb Tasso

2 tbsp Creole seasoning

2 tsp fresh basil

2 tsp fresh thyme

6 cups cooked penne pasta

1 lb shrimp, peeled and deveined

1 cup green onion, chopped

1/2 cup parsley, chopped


1 Pour the cream into a heavy skillet and place over medium heat.

2 Add the Tasso, Creole seasoning, and herbs and let simmer for 3 to 5 minutes.

3 In a separate skillet sauté the shrimp over medium heat with a little of olive oil, cooking until the shrimp turn pink, usually about 3 to 4 minutes.

4 Add pasta to the cream sauce and cook for 2 to 3 minutes until heated. Stir in shrimp, green onions, and parsley. Serve while hot.