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Cajun-Seasoned Boiled Peanuts

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"Funny how something as simple as boiled peanuts can get people so riled up over the best way to cook them. Some insist the only way to season them is at the cooling/soaking stage. Others believe the nuts should soak for up to three days beforehand. In any event, what we can all agree on is the joy in our hearts each autumn when handmade 'Boiled P-Nuts' signs start cropping up on rural roadsides. Raw peanuts are sometimes called 'green' despite the fact that they're not green. Look for them in supermarket produce sections or at farmers' markets. Serve either warm or at room temperature."

List of Ingredients

â—¦ 2 pounds in-shell raw "green" peanuts
â—¦ ½ cup Cajun seasoning
â—¦ ½ cup salt
â—¦ 6 tablespoons liquid Cajun-flavor shrimp and crab boil (I like Zatarain's)


Recipe

In a large (at least 12-quart) stockpot, combine the peanuts, Cajun seasoning, and enough water to cover the nuts. (To keep the peanuts submerged, place a Dutch oven lid or heavy plate atop them.) Soak them for 8 to 24 hours, then drain and rinse.

Add 4 to 5 quarts fresh water to the stockpot, along with the soaked peanuts, salt, and shrimp and crab boil. Bring them to a boil over high heat. Cover, turn the heat to medium-low, and cook until the peanuts are tender, 5 to 6 hours, stirring occasionally and adding more water to cover the peanuts when necessary.

Remove the seasoned peanuts from the heat, let them stand in the stockpot for at least 1 hour, and then drain. Store in an airtight container for up to 1 week in the refrigerator or several months in the freezer.

Serves 12 to 14
(about 1 cup each)