Many northerners have been shocked, and somewhat horrified, to find that many southerners actually love the taste and texture of boiled peanuts. My fiancé is one of them. He says that the texture was the hardest—or rather, softest—thing for him to warm up to. But he, like many, eventually came around. I, on the other hand, was raised on the salty snack by my dad. Boiled peanuts have always been one of his favorite foods and he is one of the few people I know who actually make his own at home, so it was inevitable that I, too, would love them.
During the summer in the South, you can find many stands along the side of the road that offer boiled peanuts by the bag, and they most commonly come in two varieties—plain and Cajun. Plain boiled peanuts are great on their own when cooked very well done and with gobs of salt, but Cajun peanuts are really where it's at.
Boiling the peanuts with Cajun seasoning (I recommend Zatarain's Crab & Shrimp Boil, but you can experiment with others) for hours really infuses the flavor, and the extra red pepper flakes kick up the heat. You can always omit the red pepper if you'd like. The result of the long cook time is a soft peanut with a texture similar to a cooked bean and loaded with spicy Cajun flavor. And with each peanut you crack open, you may find a small amount of the briny, spicy juice inside as special treat.
Cajun Boiled Peanuts
2 lb. raw peanuts, in the shell
Water
3 Tbsp. salt
1 bag Zatarain's Crab & Shrimp Boil
1 Tbsp. ground red pepper
•Rinse the peanuts very well under cold water, then place in a large pot.
•Add enough water to almost fill the pot, the salt, the Zatarain's seasoning, and the red pepper, then bring to a boil over high heat.
•Cover, reduce heat to medium-high, and boil for 3 to 4 hours, or until the shelled peanuts are soft. Add additional water to the pot throughout the cooking process, if necessary.
•Drain and let cool slightly before serving.
... ...... ...
Comments ( 12 )
Thank you, thank you!
I'm from the South and I LOVE boiled peanuts! I am actually quite shocked that I've never heard of Cajun flavored. I'm excited to give them a try. Boiled peanuts are so yummy and I rarely get to enjoy them now that I love among the "Yankees." :-)
Posted by Carolyn | May 28, 2008 7:12 AM
Posted on May 28, 2008 07:12
I love boiled peanuts too! Thanks for the recipe. I don't think any of my friends are as keen on them as I am, but maybe for our next cookout I'll have to do some convincing.
Posted by Erin | May 29, 2008 4:15 PM
Posted on May 29, 2008 16:15
My dad makes his own Cajun-style boiled peanuts as well. He starts them in the Crock Pot and lets them cook for about 24 hours...so tasty!
Posted by Bianca- Vegan Crunk | June 4, 2008 11:55 AM
Posted on June 4, 2008 11:55
Thank you for posting a Southern recipe. In South Carolina growing up, we boiled peanuts in crab boil: spices ordinarily used with sea food. Boiling peanuts with corn on the cob and other good things is a great way to have a "Low country" (Carolinese for coastal) meal! Like gumbo, this dish has African (peanuts) Native American and European origins. We should all celebrate the best within the South: its VEGETABLES!
Posted by Dale | June 5, 2008 4:56 PM
Posted on June 5, 2008 16:56
What planet are you from? Who ever heard of using shelled peanuts for boiled peanuts. Just stay up north.
Posted by Anonymous | June 6, 2008 2:52 PM
Posted on June 6, 2008 14:52
i think he meant to say to check them for done-ness by shelling the peanut and check the consistency, not to shell them before cooking, as we all know is the proper way to boil a p-nut
Posted by Keith | August 29, 2008 5:15 PM
Posted on August 29, 2008 17:15
I grew up in the south, and as long as i can remember, my grandparents would always have boiled p-nuts. I have driven tractor-trailes for 32 years and have yet seen any boiled p-nuts in the north.Virginia has good p-nuts but not like we have in the south. Love the recipe. Oh, i live in NC.
Posted by Lennon Page | October 18, 2008 2:11 PM
Posted on October 18, 2008 14:11
I lived in Florida for 45 yrs. and roadside stands selling boiled peanuts was the best part of a road trip. I now live in MN and no one up here has heard of them and when mentioned I get funny looks. I have to get my raw p-nuts from a feedmill just to have some.Don't knock it until you've tried it. Thanks for the cajun recipe.
Posted by Jan | November 14, 2008 3:46 PM
Posted on November 14, 2008 15:46
Thanks--I'm so excited to try this cajun recipe as I only usually get the sheer joy that is boiled peanuts when I visit the south.
Question: Can anyone tell me if I should adjust this recipe for a crock pot? What temperature setting and how much water?
I tried boiled peanuts once in the crock pot and they were good, though only began to seem soft enough after about 8 or 9 hours on high.
Posted by Fay | November 20, 2008 5:47 PM
Posted on November 20, 2008 17:47
I have an answer to my own question, having just made a brilliant crock pot of cajun boiled peanuts (which my southern husband declared to be "bona fide").
Double the salt (making it 6 table spoons)
As described, 1 bag Zataran's crab boil, sprinkled over peanuts
Use a little less than 2 lbs peanuts (in our medium sized crock pot that meant there was enough room for water and for the peanuts to swell as they cooked etc.)
Cook on high for at least 15 hours, and easily up to 20. I found that at 18 hours they were finally starting to taste like what I've gotten road-side in the south, but some folks were pleased to eat them anywhere after 15.
(Also, sometimes I've found I needed to add more water as they cooked, and other times I haven't. Just check on them and see what they need. I found them spicy enough for me with no added red pepper, but just depends on your taste.)
Posted by Fay | December 17, 2008 12:54 PM
Posted on December 17, 2008 12:54
I guess I'm an adventurous Yank, but I LOVE boiled peanuts, at least the canned ones... (never tried the real ones from roadside stands). You can get the canned ones from NutsOnline, they have both plain and cajun spiced. MMMMMM. Thanks for the recipe too!
Posted by Mara Wesco | June 21, 2009 1:41 PM
Posted on June 21, 2009 13:41
Our family goes to the beach for a week every summer and bringing the boiled peanuts has become a tradition. I like the crockpot method and will try the Zataran's crab boil. I have used lots of hot sauce before and it was a hit.
I am surprised there has been no discussion of draining the peanuts and keeping them in a sealed container in the refrigerator. They are delicious cold too!
My sister-in-law eats the peanut shell and all. This was shocking to all of us from Georgia, but she grew up in Pennsylvania.
Posted by Carol | June 29, 2009 1:21 PM
Posted on June 29, 2009 13:21