Suck da Heads and Pinch da Tails Creole Spice Recipe
Daily Value: 1%
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||5µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Adapted from "Taste of Tremé" by Todd-Michael St. Pierre (Ulysses Press, 2012)Servings: 20