Spicy cajun boiled peanuts recipe

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The ingredients for this recipe can easily be halved to make a smaller batch.

  • Yield: 18 cups


  • 2 lb raw Virginia peanuts in shell
  • ½ cup kosher salt
  • ¼ cup crushed red pepper
  • ¼ cup Cajun seasoning
  • 2 Tbsp hot sauce
How to Make It
  1. Wash raw peanuts in shell. Soak peanuts in water to cover 45 minutes to loosen any remaining dirt. Drain peanuts, and rinse well under cold running water.
  2. Place peanuts, salt, and remaining ingredients in a 12-qt. Dutch oven. Add 1¾ gal. water; stir well. Cover and bring to a boil; reduce heat, and simmer 4 to 6 hours or until tender. (Peanuts are done when texture is tender and firm, but not crunchy similar to cooked pinto beans.)
  3. Drain peanuts, and store in zip-top plastic bags in refrigerator up to 2 weeks, or freeze in zip-top plastic freezer bags up to 2 months.

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