Suck da Heads and Pinch da Tails Creole Spice

Paprika
Stock.XCHNG/tijmen

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

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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.

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:

15 calories

Dietary restrictions:

Low Sodium Fat Free, Low Fat Abs, Low Potassium, 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, No Oil Added, No Sugar Added

Daily value:

1%

Servings:

20
  • Fat 7g 10%
  • Carbs 66g 22%
  • Saturated 1g 7%
  • Fiber 28g 111%
  • Sugars 6g
  • Monounsaturated 1g
  • Polyunsaturated 3g
  • Protein 14g 29%
  • Sodium 592mg 25%
  • Calcium 552mg 55%
  • Magnesium 203mg 51%
  • Potassium 1,681mg 48%
  • Iron 25mg 136%
  • Zinc 4mg 26%
  • Phosphorus 309mg 44%
  • Vitamin A 963µg 107%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 2mg 75%
  • Folic Acid (B9) 92µg 23%
  • Vitamin E 14mg 70%
  • Vitamin K 281µg 352%
See detailed nutritional info Have a question about nutritional data? Let us know.
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