Fiery Cajun-Style Boiled Peanuts
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Recipe Description: A beloved Southern delicacy gets a fiery Louisiana makeover! These Cajun-style boiled peanuts are simmered to tender perfection in a spicy, salty, and profoundly flavourful brine. They are addictively delicious and the ultimate snack for sharing with friends, watching a game, or just enjoying on your incredible back porch overlooking the hills.
Prep Time
10 mins
Cook Time
1 mins
Yields
10 servings
Ingredients
- 2 pounds raw or green peanuts, in shell, rinsed thoroughly
- 1 gallon (16 cups) water, or enough to cover
- ½ cup coarse sea salt or kosher salt
- ¼ cup store-bought Cajun or Creole seasoning (like Tony Chachere's or Slap Ya Mama)
- 2 tablespoons cayenne pepper (use less for milder heat, more if you're feeling devilish)
- 1 tablespoon smoked paprika
- 1 whole head of garlic, sliced in half horizontally
- 1 large yellow onion, peeled and quartered
- 2 jalapeños, sliced in half lengthwise (optional, for an extra kick)
Instructions
- Instant Pot Method (Recommended):
- Rinse: Give the raw peanuts a very thorough rinse under cold water to remove any dirt or debris.
- Combine: Place the rinsed peanuts, salt, Cajun seasoning, cayenne pepper, smoked paprika, halved garlic head, quartered onion, and jalapeños (if using) into the inner pot of your Instant Pot.
- Add Water: Pour in the water, ensuring the peanuts are fully submerged but do not exceed the max fill line of your Instant Pot. Give it all a good stir.
- Pressure Cook: Secure the lid, set the steam release valve to "Sealing," and pressure cook on High Pressure for 90 minutes (1 hour and 30 minutes).
- Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
- Soak & Serve: For the best flavour, let the peanuts soak in the hot, spicy brine for at least 30 minutes after cooking. The longer they sit, the more flavour they'll absorb. Serve warm.
- Traditional Stovetop Method:
- Rinse: Thoroughly rinse the raw peanuts under cold water.
- Combine: In a large stockpot or Dutch oven, combine all ingredients. Stir well to dissolve the salt.
- Boil & Simmer: Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady, gentle simmer.
- Cook: Cover the pot and let the peanuts simmer for 4 to 8 hours. The exact time will depend on the maturity and freshness of the peanuts. Check them occasionally, adding more hot water as needed to keep them fully submerged.
- Test for Doneness: Start testing the peanuts after about 4 hours. A perfectly cooked boiled peanut should be soft, not crunchy, and the shell should be slightly pliable. They should have the texture of a cooked bean.
- Soak & Serve: Once they reach your desired tenderness, turn off the heat and let them soak in the brine for at least 30 minutes before serving.
Additional Information
Nutrition Facts (Summary)
Calories
321
Fat
28g (78% of Calories, 36% DV)
Saturated Fat
4g (20% DV)
Cholesterol
0mg (0% DV)
Sodium
2350mg (102% DV)
Carbohydrates
9g (11% of Calories, 3% DV)
Dietary Fiber
5g (18% DV)
Total Sugars
2g
Protein
15g (19% of Calories, 30% DV)
Vitamin A
1% DV
Vitamin C
1% DV
Vitamin D
0% DV
Vitamin E
17% DV
Vitamin K
0% DV
Thiamin (B1)
11% DV
Riboflavin (B2)
4% DV
Niacin (B3)
34% DV
Vitamin B6
9% DV
Folate
30% DV
Vitamin B12
0% DV
Calcium
5% DV
Copper
38% DV
Iron
8% DV
Magnesium
25% DV
Phosphorus
29% DV
Potassium
8% DV
Selenium
10% DV
Zinc
18% DV
Chef's Notes
Peanut Choice is Crucial: It's absolutely essential to use raw or, if you can find them, green peanuts. Green peanuts are freshly harvested and have a higher moisture content, so they'll cook faster. Do not use roasted peanuts; they simply won't soften.
Salt Warning: Do not be alarmed by the amount of salt! It is a brine, after all. The peanuts absorb only a fraction of the sodium, but it's necessary to properly flavour them and create that classic taste. The nutritional information reflects a high estimate of sodium absorption; the actual amount may be lower.
Spice It Your Way: This recipe has a proper Cajun kick. Feel free to adjust the cayenne pepper to your personal heat tolerance. You could even toss in a dried chile de árbol or two for a different kind of heat.
Storage: Leftover boiled peanuts should be stored in the refrigerator in an airtight container with some of their brine to keep them from drying out. They'll last for up to a week.
Assumptions:
This is a naturally whole-food, plant-based, and oil-free recipe. The nutritional analysis is based on raw peanuts and assumes a moderate absorption of the salt and spices from the brine into the final product. Daily values are based on a 2,000-calorie diet.
Salt Warning: Do not be alarmed by the amount of salt! It is a brine, after all. The peanuts absorb only a fraction of the sodium, but it's necessary to properly flavour them and create that classic taste. The nutritional information reflects a high estimate of sodium absorption; the actual amount may be lower.
Spice It Your Way: This recipe has a proper Cajun kick. Feel free to adjust the cayenne pepper to your personal heat tolerance. You could even toss in a dried chile de árbol or two for a different kind of heat.
Storage: Leftover boiled peanuts should be stored in the refrigerator in an airtight container with some of their brine to keep them from drying out. They'll last for up to a week.
Assumptions:
This is a naturally whole-food, plant-based, and oil-free recipe. The nutritional analysis is based on raw peanuts and assumes a moderate absorption of the salt and spices from the brine into the final product. Daily values are based on a 2,000-calorie diet.
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