Suck da Heads and Pinch da Tails Creole Spice




  • 2 Tablespoons  onion powder
  • 2 Tablespoons  garlic powder
  • 2 Tablespoons  dried oregano
  • 2 Tablespoons  dried basil
  • 1 Tablespoon  dried thyme
  • 1 Tablespoon  black pepper
  • 1 Tablespoon  white pepper
  • 1 Tablespoon  cayenne
  • 5 Tablespoons  smoked paprika
  • 3 Tablespoons  salt

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by Todd-Michael St. Pierre

The title of this homemade Creole-style dry spice mix comes from a popular phrase in south Louisiana that refers to the manner in which we peel boiled crawfish: "Pinch the tail" to loosen the meat before peeling, and "suck the head" because many people say that's where the best flavor is.

This mixture can be used to season just about anything where a recipe calls for Creole or Cajun spice.

Click here to see Mardi Gras: The Feast Before the Fast.


Combine all of the ingredients in an airtight container and store in a cool, dry place for an extended shelf life of up to 1 year.

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