Hot Boiled Peanuts
How about some finger food this week? Here are some great tasting things that work great at any cookout, especially tailgates.
3 cups salt, in all
4 pounds unshelled raw peanuts
4 tablespoons liquid crab boil, in all
2 pounds chopped hot peppers
1 cup red pepper flakes
1/2 cup granulated garlic
1/4 cup Creole seasoning
Dissolve 1 cup salt in 3 gallons of water; add peanuts and 2 tablespoons liquid crab boil. Top with a dinner plate or lid, and add weight (canned goods are great) to keep peanuts covered, and soak overnight.
Drin, then refill pt with 3 gallons water, the remaining 2 cups salt, crab boil, hot peppers, pepper flakes, granulated garlic, and Creole seasoning.
Place over medium-high heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 hours; check occasionally for liquid levels and add water as necessary to keep peanuts covered. Scoop out a few peanuts, cool, and taste for salt. If they are not salty enough, add 1/2 cup salt, simmer for another hour, and taste again. Repeat if necessary.
After 5 hours cooking time, start testing texture; some cooks like the peanuts slightly firm, some prefer them soft. serve when ready; store them covered, in the refrigerator for up to one week or freeze up to 6 months.
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!