Rachaels Superheated Cajun Boiled Peanuts Recipes

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RACHAEL'S SUPERHEATED CAJUN BOILED PEANUTS



Rachael's Superheated Cajun Boiled Peanuts image

Aaahhh .... this is the recipe I've been searching for! You can find these pretty much everywhere in the deep South, and although they might not appeal to people from other parts of the country, they're a true Southern tradition. Recipe originally posted at allrecipes.

Provided by Pinay0618

Categories     Lunch/Snacks

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain's Crab and Shrimp Boil)
1/2 cup chopped jalapeno pepper
1 tablespoon garlic powder
1/2 cup salt
2 tablespoons cajun seasoning
1/2 cup red pepper flakes

Steps:

  • Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

CAJUN BOILED PEANUTS



Cajun Boiled Peanuts image

A wonderful southern tradition--and obviously and acquired taste! Don't want it so hot?- replace pepper and Cajun seasonings and jalapeños with some ham hocks and have them country style.

Provided by Shawn C

Categories     Vegetable

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs raw peanuts, in the shell (green)
4 tablespoons cajun seasoning (I get the blackening seasoning from Sam's wholesale)
1 tablespoon cayenne pepper
4 tablespoons salt (heaping)
5 fresh jalapenos, seeded and sliced thick

Steps:

  • In large steel stock pot (for outside use) place peanuts and fill with water 3/4 full.
  • Add all but the jalapeños.
  • Place on gas burner and heat until boiling.
  • Boil at a steady boil for about 6 hours, adding water as needed to keep pot at least half full.
  • Stir occasionally.
  • During last 2 hours add jalapeños.
  • Taste at the end of the 6 hours for doneness. They should be completely soft and the inside of the shells are completely "wet" looking--no white remains visible.
  • Eat hot or cold!
  • They are great!
  • Freeze some for later--just heat in microwave to enjoy that fresh out of pot taste again!

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