Cajun Boiled Peanuts Recipes

CAJUN BOILED PEANUTS - RECIPE

Steps:

• Add the peanuts to a large pot. Pour in enough water to cover the peanuts. It's usually a couple gallons of water.
• Stir in the shrimp and crab boil and Cajun seasonings (or Creole seasonings) with salt.
• Add the habanero peppers, if using them. They add a very good level of heat to the whole batch.
• Dash in your hot sauce and give it a good stir.
• Bring the pot to a boil, then reduce heat. Partially cover the pot with a lid and simmer for 5 hours. Check it periodically to push the peanuts under the seasoned water.
• Cool. You can eat the peanuts now if you'd like, but to develop more flavor, cover and set the pot into the refrigerator.
• Refrigerate overnight to let the flavors develop. The peanuts will become much more infused with the seasonings as they steep in the liquid.
• Reheat on the stove top and enjoy.

CAJUN BOILED PEANUTS RECIPE (3 WAYS!)

Steps:

• INSTANT POT BOILED PEANUTS: (77-93 Minutes) Place the peanuts in a 6 or 8 quart Instant Pot. Add the salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 4 quarts water... Or enough to cover the peanuts when you push them down.
• Lock the lid into place. Set on Pressure Cook High for 77 minutes for green peanuts or 93 minutes for raw peanuts. Once the timer goes off, perform a natural release. Once the steam button drops it's safe to open the Instant Pot.
• STOVETOP BOILED PEANUTS: (2-8 Hours) Place a large 6-8 quart dutch oven over high heat. Add the peanuts, salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 4+ quarts of water, or enough to cover the peanuts when they are pushed down.
• Cover the pot and bring to a boil. Once boiling, stir well, then lower the heat to a mild simmer. Cover and cook for 2-3 hours for green peanuts or 6-8 hours for raw peanuts. Check the water level every hour and add warm tap water if needed.
• CROCK POT BOILED PEANUTS: (22-38 Hours) Set out a large 6+ quart crock pot. Add the peanuts, salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 3-4 quarts water, or enough to cover the peanuts when they are pressed down.
• Cover the crock pot and set on low. Cook for 22-24 hours for green peanuts, and 36-38 hours for raw peanuts. Add water every 8 hours if needed.

CAJUN BOILED PEANUTS

Steps:

• Fill a pot with the water and heat over medium-high until the water is almost boiling. Add the peanuts, reduce the heat to medium, and maintain a boil for 1 hour.
• Add the seasoning and continue to cook for 1½ hours or longer, depending on how soft you like the peanuts, adding more water if needed to keep the peanuts submerged. Turn off the heat and let the peanuts cool for at least 30 minutes before draining and eating. The boiled peanuts will keep refrigerated, wrapped airtight, for 7 to 10 days or frozen for up to 6 months.
• Mix all the ingredients well. Store tightly covered for up to 3 months.

CAJUN BOILED PEANUTS

Steps:

• You'll need a large stockpot large enough to hold several gallons of water, a lid or plate that will fit just on the inside of the pot, and something heavy to weigh the plate down.
• Fill the pot with enough water to cover the peanuts, plus a couple of inches; add the salt and stir to dissolve.
• Rinse the peanuts and add them to the water. The peanuts will float, but you'll use the lid to push them down into the water and then set another heavy pot on top of that lid to hold the peanuts down in the pot. Set aside to soak overnight.
• When ready to boil, remove the weight and the lid and add additional water to the brining water, to bring it up to a full pot. Stir in the crab boil, Cajun seasoning and peppers and bring to a boil.
• Reduce heat and simmer for at least 4 hours for raw, checking first at 2 hours if peanuts are very fresh and in season, and up to 6 hours for older, adding water as needed to keep peanuts covered.
• If additional water is added, bring back up to a boil, then reduce heat back to a simmer. Taste one for texture and flavor and continue cooking, as needed, checking in 30 minute increments until they reach your desired consistency. Some people like them with a bit of a crunch still, others prefer them to be very soft.
• Use a kitchen spider to extract those peanuts into a small bowl, leaving the rest of them soaking in the water to increase saltiness and heat level.
• Transfer to a covered container with the liquid and refrigerate for 2 to 3 days; warm in the microwave in a covered container in one minute intervals, until heated through.
• Will not keep longer than a few days, however they can be frozen. To freeze, place cooled peanuts into freezer containers.
• Recipe may be multiplied for cooking outside on a boiler if desired.

SOUTHERN CAJUN BOILED PEANUTS

Steps:

• Place peanuts, salt, pickles with brine, jalapenos, and crab boil in a large pot. Pour in water to cover the peanuts; stir to combine. Bring to a boil over medium-high heat, and cook until soft, at least 4 hours, adding water as needed to keep peanuts covered. Scoop peanuts out of the pot with a slotted spoon and serve hot.

CROCK POT CAJUN BOILED PEANUTS

Steps:

• Add peanuts to Crock-Pot, add in water
• Pour garlic powder, salt, Cajun seasoning and red pepper flakes over the top. Stir everything together.
• Place dry crab boil on top
• Cook in the Crock Pot for 12-24 hours. The longer they cook the stronger the flavor.
• Add water as needed to make sure the peanuts are covered.

INSTANT POT SPICY BOILED PEANUTS

Steps:

• Wash and drain the raw peanuts to remove any dirt.
• Add the peanuts to the pressure cooking pot along with the salt, Cajun seasoning and water to cover. If you like, you can place the trivet that comes with the Instant Pot over the peanuts to make sure they stay immersed in the water.
• Place the lid on the Instant Pot and turn the valve to seal. Cook on high pressure for 30 minutes, if you prefer tender and crunchy peanuts. For soft peanuts, cook for 60 minutes at high pressure. When the cook time ends, let the pressure release naturally for 30 minutes.
• Open the lid and allow the peanuts to sit in the cooked salty water for an hour. Serve and enjoy.

SPICY CAJUN BOILED PEANUTS

Steps:

• In a large pot, bring ingredients to a boil.
• Once boiling, reduce heat to medium/low. Cover partially with a lid and simmer for 1½ hours.
• Check the consistency of one peanut. It probably will not be soft yet.
• Cover and continue simmering and stirring every so often. Check every hour to see if the peanuts are soft and chewy. Add additional water if needed. (I added and additional 3 cups towards the end)
• Once the peanuts are done cooking, remove from heat and allow to cool for 10-15 minutes. (I cooked my peanuts for 4 hours, cooking times vary)
• Serve hot or cold. Refrigerate peanuts in an airtight container with some of the cooking liquid.

INSTANT POT BOILED PEANUTS

Steps:

• Rinse peanut to remove any dirt or debris, then add to an Instant Pot (6 quart or 8 quart).
• Add the Zatarain's, hot peppers, garlic, and salt. Add water until peanuts are covered & begin to rise slightly. Place Instant Pot trivet on top to help weigh peanuts down.
• Cook on high pressure for 90 minutes. When peanuts have finished cooking, allow steam to naturally release.
• Strain peanuts from the water and serve warm or room temperature.

CROCK POT SPICY BOILED PEANUT

Steps:

• Place peanuts in a 6-quart crock pot.
• Add jalapenos, salt, red pepper flakes, cajun seasoning, and garlic powder.
• Pour in approximately 10 cups of water.
• Cover and cook on LOW for 22 to 24 hours. You may need to add a little more water before they are finished cooking.
• Drain and serve warm or cold.

BOILED PEANUTS RECIPE

Steps:

• Place the raw peanuts in a sink of water and swirl them around to remove any dust and dirt.
• Place in a colander, rinse again and let drain.
• Fill a large stockpot about 3/4's full of water.
• Add the washed raw peanuts.
• Place stockpot on stove and turn the heat to Medium-High, let come to a rolling boil.
• Cover the pot, reduce the heat to Medium and let boil for about 3 hours.
• Add the salt, stir. You can also add hot water if needed at this point.
• Taste the peanuts about every 30 minutes from here on until cooked to desired doneness.
• Remove from heat and let cool.
• Serve warm and enjoy.

CAJUN BOILED PEANUTS

Steps:

• Sort through peanuts and remove any debris by rinsing with cold water.
• Place peanuts to slow cooker. Add kosher salt, Cajun seasoning, crushed red pepper flakes and jalapeño. Add about 6 cups of water or enough to cover the peanuts as they float. Cover and cook on low for 22-24 hours.
• Drain and serve warm or cold.

HOMEMADE CAJUN BOILED PEANUTS

Steps:

• STOVETOP METHOD:
• Rinse peanuts.
• Place peanuts and all ingredients in large pot; bring to a boil on stovetop.
• Bring to a simmer on stovetop; cook 7-8 hours.
• SLOW COOKER METHOD
• Place all ingredients in slow cooker.
• Cook on high 8-10 hours (until desired consistecy).
• Store in fridge for up to a week.
• INSTANT POT METHOD:
• Place all ingredients in Instant Pot.
• Add just enough water to cover peanuts.
• Place a steamer basket or small plate on top of peanuts to keep them under water.
• Press Manual; set to high pressure for 80 minutes.
• Allow to naturally slow release for 20 minutes.

CROCK POT CAJUN BOILED PEANUTS WITH HAM

Steps:

• Place ham hocks (if using) on the bottom of the 6-qt slow cooker. Then add the peanuts, cajun seasoning, garlic powder, salt, and red pepper flakes. Pour in enough water to cover the peanuts and stir to combine.
• Cover and cook on HIGH for 6 to 8 hours or LOW for 12 to 16 hours until peanuts are cooked to your desired softness. Stir occasionally, and test salt level. Add more if you prefer a saltier brine. Add additional water if needed to keep peanuts covered.
• Serve hot or cold.
• Storage: Store cooked peanuts in the refrigerator in zip top bags with brine for up to 7 to 10 days. Freeze peanuts with brine in zip top bags up to 6 months. Allow to defrost and serve warm or cold.
• Place ham hocks (if using) on the bottom of the 6-qt slow cooker. Then add the peanuts, cajun seasoning, garlic powder, salt, and red pepper flakes. Pour in enough water to cover the peanuts and stir to combine.
• Cover and cook on HIGH 12 to 14 hours or LOW for 24 -26 hours until peanuts are cooked to your desired softness. Stir occasionally, and test salt level. Add more if you prefer a saltier brine. Add additional water if needed to keep peanuts covered.
• Serve hot or cold.
• Storage Suggestions - See recipe notesStore cooked peanuts in the refrigerator in zip top bags with brine for up to 7 to 10 days. Freeze peanuts with brine in zip top bags up to 6 months. Allow to defrost and serve warm or cold.

CAJUN BOILED PEANUTS

Steps:

• Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.

HONEY ROASTED PEANUTS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Prepare a baking sheet by lining it with aluminum foil and spraying it with nonstick cooking spray. Place the butter, honey, vanilla, cinnamon, and 1 teaspoon salt in a large microwave-safe bowl. Microwave the mixture until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.
• Add the peanuts to the honey mixture and stir until they're all evenly coated.
• Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.
• Bake the peanuts for 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.
• Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey that has dripped onto the baking sheet.
• Let the peanuts rest for a minute or two. Sprinkle the granulated sugar and the remaining teaspoon of salt on top and stir again. The sugar and salt will add flavor and texture to the peanuts.
• As they continue to cool at room temperature, stir occasionally to break up any big clumps. Enjoy warm or cold!