Spicy Cajun Peanuts Food

SPICY CAJUN BOILED PEANUTS

Steps:

• In a large pot, bring ingredients to a boil.
• Once boiling, reduce heat to medium/low. Cover partially with a lid and simmer for 1½ hours.
• Check the consistency of one peanut. It probably will not be soft yet.
• Cover and continue simmering and stirring every so often. Check every hour to see if the peanuts are soft and chewy. Add additional water if needed. (I added and additional 3 cups towards the end)
• Once the peanuts are done cooking, remove from heat and allow to cool for 10-15 minutes. (I cooked my peanuts for 4 hours, cooking times vary)
• Serve hot or cold. Refrigerate peanuts in an airtight container with some of the cooking liquid.

CAJUN BOILED PEANUTS - RECIPE

Steps:

• Add the peanuts to a large pot. Pour in enough water to cover the peanuts. It's usually a couple gallons of water.
• Stir in the shrimp and crab boil and Cajun seasonings (or Creole seasonings) with salt.
• Add the habanero peppers, if using them. They add a very good level of heat to the whole batch.
• Dash in your hot sauce and give it a good stir.
• Bring the pot to a boil, then reduce heat. Partially cover the pot with a lid and simmer for 5 hours. Check it periodically to push the peanuts under the seasoned water.
• Cool. You can eat the peanuts now if you'd like, but to develop more flavor, cover and set the pot into the refrigerator.
• Refrigerate overnight to let the flavors develop. The peanuts will become much more infused with the seasonings as they steep in the liquid.
• Reheat on the stove top and enjoy.

ROASTED CAJUN NUTS

Steps:

• Preheat the oven to 200 degrees F. Line a baking pan with parchment.
• Mix the sugar, Cajun seasoning and cayenne together in a small bowl. If your Cajun seasoning does not contain salt, add 3/4 teaspoon salt.
• Mix the warm bacon fat or butter with the garlic in a large bowl. Add the almonds, cashews, pecans and peanuts and toss to coat well.
• In another large bowl, whisk the egg white vigorously until foamy. Add the nuts to the egg white and toss to coat. Add the seasoning mix and toss to coat.
• Spread the nuts on the prepared baking pan in a single layer. Bake, stirring every 10 to 15 minutes, until glossy and lightly toasted, about 1 hour. Cool completely; the nuts will crisp as they cool.

SPICY BOILED PEANUTS

Steps:

• In a medium pot, cover the peanuts with water and bring to a boil.
• Add the cayenne pepper and 1 teaspoon salt. Lower to a simmer, cover and cook at least 2 hours. Peanuts are done when the shells are easy to remove and the peanuts are creamy all the way through. Serve warm.
• Cook's Note: Peanuts can be refrigerated in the boiling liquid for up to 3 days after cooking.

SPICY CAJUN PEANUTS

Steps:

• Heat the vegetable oil in a skillet over medium heat.
• Add the Cajun seasoning and cayenne pepper to the oil and cook, stirring, for a few seconds.
• Add peanuts to skillet and cook for 2 to 3 minutes. stirring constantly. Serve warm or at room temperature.
• Enjoy.

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.

CAJUN SPICED PEANUTS

Steps:

• Heat oil in a skillet over medium heat.
• Stir in seasoning and cayenne.
• Add peanuts to skillet; cook for 2 minutes stirring constantly.
• Serve warm or at room temperature.
• Store for up to 3 weeks in a tightly covered container.

SPICY CAJUN BOILED PEANUTS

Steps:

• 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.
• Place peanuts, salt, and remaining ingredients in a 12-quart Dutch oven.
• Add 1 3/4 gallon water; stir well.
• Cover and bring to a boil; decrease heat and simmer 4-6 hours or until tender (peanuts are done when texture is tender and firm, but not crunchy--similar to cooked pinto beans).
• Drain peanuts, and store in zip-lock plastic bags in refrigerator for up to 2 weeks, or freeze in zip-lock plastic freezer bags for up to 2 months.

SWEET AND SPICY CAJUN ROASTED PEANUTS

Steps:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.
• Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.