Cajun Peanuts Baked Not Boiled Food

CAJUN PEANUTS (BAKED, NOT BOILED)

Steps:

• Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch baking pan with foil; grease the foil and set aside.
• In a medium bowl beat egg white with rotary beater until frothy. Stir in Cajun seasoning and cayene pepper. Add peanuts and toss to coat.
• Spread peanuts in a single layer in prepared baking pan.
• Bake in the preheated oven for 12 minutes, stirring once halfway through baking. Cool completely. Break up any large clusters of peanuts.

CAJUN PEANUTS

Steps:

• Mix salt, chili powder, cayenne pepper, peanuts and oil together. Place on cookie sheet. Roast in 350 degree oven until golden brown.

CAJUN STYLE BOILED PEANUTS

Steps:

• 1. Place the rinsed in-shell peanuts in a slow cooker with all other ingredients.
• 2. Add enough water to cover & stir.
• 3. Since the peanuts will float until they are cooked a bit, place a heavy saucer inside the slow cooker to weight them down for the first few hours.
• 4. Turn the slow cooker on low, cover and allow to cook. After 4 or 5 hours, remove the saucer and add water if needed.
• 5. Continue to cook for a total of 24 hrs or until the peanuts are soft. Drain, serve hot or room temperature.

CAJUN BOILED PEANUTS FROM RACHAEL RAY

Steps:

• Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and jalapeno peppers 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.
• Note: can be kept in slow cooker on the warm setting. You may want to cook these for longer (up to 36 hours) depending on personal taste. Can be refrigerated for at least 3 days and even 1 week.
• recipe for cajun seasoning: 1 tablespoon salt 1-1/4 teaspoons dried oregano 1-1/4 teaspoons paprika 1-1/4 teaspoons cayenne pepper 1-1/4 teaspoons ground black pepper.

RACHAEL'S SUPERHEATED CAJUN BOILED PEANUTS

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

Steps:

• Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.

CAJUN BOILED PEANUTS

Steps:

• 1. You can use dry raw (NOT roasted) peanuts, but they do take longer to cook. Green peanuts work the best but you must carefully pick out the trash from the good peanuts and soak in water for at least 45 minutes to remove the dirt and sand. Wash peanuts and discard bad or unshelled peanuts. Add peanuts to an extra-large pot and cover with at least 2" water. Peanuts will float so you need an over-sized pot.
• 2. Sprinkle a good amount of salt over the top of the peanuts (about 1 1/2 cups per 7 lbs), and add liquid crab boil. Liquid crab boil is the key ingredient in this recipe. If you can't find this locally, it can be ordered online. Add pepper flakes or cayenne pepper and beer, boil for several hours, stirring occasionally. If using green peanuts, boil for at least 3 hours and check taste and doneness. Dry peanuts will take longer to cook. I simmer them until I'm ready to go to bed, turn them off and let sit overnight. When they're close to done they will begin to sink. Turn them off, cover and let them sit overnight.
• 3. Taste several peanuts when cool and adjust seasonings if they need more spice or salt. Bring to a boil again then simmer until they reach the desired taste and texture.
• 4. Store peanuts in Ziploc bags in the refrigerator for up to a week, or pressure can for year-round enjoyment.
• 5. PRESSURE CANNING BOILED PEANUTS
• 6. Put quart jars on a cookie sheet and bake at 250 for 20 minutes. This will sterilize the jars.
• 7. Bring about 1 gallon of water to a boil. To each hot jar add 2 tsp salt, few drops to 1/8 tsp liquid crab boil, 1 tsp crushed red pepper flakes, and fill jars with just over 3/4 full with boiled peanuts. Add boiling water, leaving 1/2 inch head space and seal jars.
• 8. Pressure can at 15 lbs pressure for 45 minutes. Let jars cool in pressure canner, check for seals and store in a cool dark place.

BOILED PEANUTS

Steps:

• I had trouble putting in 2-3 lbs of green raw jumbo peanuts. I am new at posting -- please forgive.
• Wash peanuts well to get rid of excess grit.
• I always cover my peanuts with water add 1/2 the salt and bring to a boil for approx 15-20 minutes
• Pour off that water and add more and the rest of the salt and smoked meat a cook until they are finished. You may need ro add more salt, this can be done as they cook and you begin to taste for doneness.
• Usually a couple of hours on medium simmer.really to suit your own taste.I like mine fairly soft. Salt also is to your own taste. I split my batch in half most of the time and add hot peppers to taste as my kids love them hot.
• Also, after they are finished cooking take them out of the water.if you don't they will continue to absorb the salt and will become way to salty.
• Enjoy.and please let me know how you like them!

CAJUN BOILED PEANUTS

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!