Spicy, chewy, Cajun boiled peanuts make a wonderful snack and are so simple to make! Perfect snack for Football Season!
When I lived in Mississippi and in Florida, these were everywhere, quite the Southern staple. Now that I live in Ohio, the green peanuts can be hard to find, and gas stations and roadside stands are sadly peanut-free.
But once in awhile I see green peanuts available, and these are so easy to make. Green peanuts are raw, but are not dried like the kind of peanuts in-shell you find year-round in produce markets and grocery stores. The green ones are damp, and fresh, never dried.
If you have never had boiled peanuts before, you are in for a treat. It’s kind of like eating edamame or cooked beans, except the taste is all peanut. They have a soft chewy texture instead of dry-roasted “crunch”. Cooked in a seasoned boil, they have quite a nice bite to them as well. You may find this to be your newest favorite snack! Just peel off the shells and enjoy.
If you don’t use up what you boil right away, go ahead and freeze them. A snack of boiled peanuts later on when they are not available is always a welcome down-home Southern treat.
- 2 pounds raw green peanuts, in the shell
- 1/2 cup kosher salt
- 3 ounces sachet Zatarain’s Crawfish, Shrimp & Crab Boil, in bag
- 4 ounces mild Louisiana Hot Pepper Sauce (such as Frank’s or Crystal)
- 1-1/2 teaspoons granulated garlic or garlic powder
- 1 tablespoon Cajun Spice
- Thoroughly rinse and clean peanuts to remove any dirt from the shells.
- Place peanuts in a large pot or Dutch oven and cover with water.
- Stir in the salt, pepper sauce, garlic powder, Cajun spice, and add the crab boil right in the sachet.
- Bring mixture to a boil, then reduce heat, cover and simmer, until the peanuts inside are soft and tender, several hours. Your time may vary slightly depending on how dry they are, but expect anywhere from 3-6 hours.
- Drain peas and refrigerate any unused portions. Keeps refrigerated for a couple days if needed.