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  • Writer's pictureTommy Centola

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!!!

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