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.

20
Servings
36
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin A, RAE
22µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
50µg
56%
Calcium, Ca
85mg
9%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
22mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
1µg
2%
Sodium, Na
59mg
4%
Water
6g
0%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.