Suck da Heads and Pinch da Tails Creole Spice

Suck da Heads and Pinch da Tails Creole Spice
Staff Writer
Paprika

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Paprika

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.

Directions

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.

Nutrition

Calories per serving:

35 kcal

Daily value:

2%

Servings:

20
  • Carbohydrate, by difference 5 g
  • Protein 2 g
  • Total lipid (fat) 1 g
  • Vitamin A, IU 389 IU
  • Vitamin A, RAE 19 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 2 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 50 µg
  • Ash 1 g
  • Betaine 1 mg
  • Calcium, Ca 82 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 204 µg
  • Cholesterol 3 mg
  • Choline, total 5 mg
  • Cryptoxanthin, beta 48 µg
  • Fiber, total dietary 2 g
  • Folate, DFE 12 µg
  • Folate, food 12 µg
  • Folate, total 13 µg
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 163 µg
  • Lycopene 9 µg
  • Magnesium, Mg 22 mg
  • Phosphorus, P 27 mg
  • Phytosterols 8 mg
  • Potassium, K 132 mg
  • Selenium, Se 2 µg
  • Sodium, Na 39 mg
  • Water 6 g
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