The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cajun Boiled Peanuts


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.
Print Recipe