Serves 20
5 min
Suck da Heads and Pinch da Tails Creole Spice
Recipe GLPR9845293d553366
A bold and aromatic Creole spice blend that combines dried herbs and warm spices to create a versatile seasoning mix. This blend features onion and garlic powders layered with oregano, basil, and thyme, finished with the heat of cayenne and white pepper alongside smoked paprika for depth. Perfect for seasoning seafood, meats, vegetables, or rice dishes with authentic Louisiana flavor.
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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 pepper
5 tablespoons smoked paprika
3 tablespoons salt
Directions
Measure all the spices: onion powder, garlic powder, dried oregano, dried basil, dried thyme, black pepper, white pepper, cayenne pepper, smoked paprika, and salt.
Pour all measured spices into a clean, dry airtight container.
Seal the container tightly and shake vigorously for 30 seconds to 1 minute to blend all ingredients evenly throughout the mixture.
Store the sealed container in a cool, dry place away from direct sunlight and moisture. This spice blend will keep for up to one year when stored properly.
