Suck Da Heads And Pinch Da Tails Creole Spice

Name: Suck Da Heads And Pinch Da Tails Creole Spice
Ingredients: 2 tablespoon onion powder; 2 tablespoon garlic powder; 2 tablespoon dried oregano; 2 tablespoon dried basil; 1 tablespoon dried thyme; 1 tablespoon black pepper; 1 tablespoon white pepper; 1 tablespoon cayenne; 5 tablespoon smoked paprika; 3 tablespoon salt

Todd-Michael St. Pierre|Feb. 12, 2013 10:41 am EST

4.5 (4 ratings)

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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.

Servings

20

Ingredients

2 tablespoon onion powder
2 tablespoon garlic powder
2 tablespoon dried oregano
2 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne
5 tablespoon smoked paprika
3 tablespoon 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.