Photo by Andrew Cebulka

recipe heading-plus-icon


12-14 Servings

  • 2 pounds fresh green unshelled peanuts
  • 2 tablespoons table salt
  • 3 tablespoons Creole seasoning, such as Tony Chachere’s
  • 3 tablespoons red pepper flakes
  • 1 jalapeño pepper from the garden, halved with seeds and ribs removed
  1. In a 4-quart pot, add the green peanuts, salt, spices, and jalapeño halves. Add water until peanuts are completely covered. Bring to a rolling boil for 20 minutes, stirring every few minutes.
  2. After 20 minutes, lower heat to medium low and cook for 4 hours. Stir every so often and add water as needed to keep a consistent level.
  3. After 4 hours, remove the pot from the heat and let the peanuts soak in the brine overnight. The next day, return the pot to medium low and cook peanuts for 2 more hours. Remove from heat and drain. Serve immediately or keep refrigerated.

  • from John Glenn and Joe Good of Fat & Juicy, Charleston, South Carolina

Leave a Reply

Be the first to comment.