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CAJUN BOILED PEANUTS




Source of Recipe


rgm


List of Ingredients




2 pounds fresh raw peanuts in shells (available in many supermarkets in the fall)
3 tablespoons salt or to taste
Zatarain's Crab & Shrimp Boil
1 tablespoon ground red pepper (optional)
1 cup sliced jalapeno peppers (optional)



Recipe



Wash peanuts well. Place them in a huge cast iron pot or a large pot. Pour in enough water to almost fill the pot. Add salt and stir. Cover and cook over high heat. Bring to a rolling boil. Add one bag of Zatarain's Crab & Shrimp Boil. Use 1 bag per 2 pounds of peanuts. If you want them a little more spicy, add the tablespoon of ground red pepper. If you want the peanuts hot and spicy, add the 1 cup of sliced jalapeno peppers. Reduce heat only enough to prevent water from boiling over. Add water as needed to keep peanuts under water. When adding water, increase heat to high until peanuts are boiling again. Boil for 3 1/2 to 4 hours. Test to see if they're done by spooning out a peanut, cooling briefly, opening the shell and biting into one. Boiled peanuts should be soft, not crunchy or hard. Drain, rinse well and cool slightly before serving.

Store in plastic bags in refrigerator or freezer.