Cajun Boiled Peanuts
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- 6-7 lb
- green jumbo peanuts
- 1/2 small
- bottle zatarain's liquid crab boil
- 1 1/2 c
- 1-2 Tbsp
- crushed red pepper flakes or 1 tbsp cayenne pepper
- 1 can(s)
- beer (optional)
1You can use dry raw (NOT roasted) peanuts, but they do take longer to cook. Green peanuts work the best but you must carefully pick out the trash from the good peanuts and soak in water for at least 45 minutes to remove the dirt and sand.
Wash peanuts and discard bad or unshelled peanuts. Add peanuts to an extra-large pot and cover with at least 2" water. Peanuts will float so you need an over-sized pot.
2Sprinkle a good amount of salt over the top of the peanuts (about 1 1/2 cups per 7 lbs), and add liquid crab boil. Liquid crab boil is the key ingredient in this recipe. If you can't find this locally, it can be ordered online.
Add pepper flakes or cayenne pepper and beer, boil for several hours, stirring occasionally. If using green peanuts, boil for at least 3 hours and check taste and doneness. Dry peanuts will take longer to cook. I simmer them until I'm ready to go to bed, turn them off and let sit overnight. When they're close to done they
will begin to sink. Turn them off, cover and let them sit overnight.
4Store peanuts in Ziploc bags in the refrigerator for up to a week, or pressure can for year-round enjoyment.
5PRESSURE CANNING BOILED PEANUTS
6Put quart jars on a cookie sheet and bake at 250 for 20 minutes. This will sterilize the jars.
7Bring about 1 gallon of water to a boil. To each hot jar add 2 tsp salt, few drops to 1/8 tsp liquid crab boil, 1 tsp crushed red pepper flakes, and fill jars with just over 3/4 full with boiled peanuts. Add boiling water, leaving 1/2 inch head space and seal jars.