Suck da Heads and Pinch da Tails Creole Spice Recipe


Nutrition

Cal/Serving: 15
Daily Value: 1%
Servings: 20

Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g1%
Saturated0g0%
Carbs3g1%
Fiber1g6%
Sugars0g0%
Protein1g1%
Sodium30mg1%
Calcium28mg3%
Magnesium10mg3%
Potassium84mg2%
Iron1mg7%
Zinc0mg1%
Phosphorus15mg2%
Vitamin A963IU19%
Vitamin C1mg1%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg4%
Folic Acid (B9)5µg1%
Vitamin E1mg4%
Vitamin K14µg18%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Paprika
Stock.XCHNG/tijmen

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.

4.333335
Ratings6

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.

Recipe Details

Adapted from "Taste of Tremé" by Todd-Michael St. Pierre (Ulysses Press, 2012)

Servings: 20
Cuisine: American

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