The flavor of these peanuts reminds us of Louisiana-style boiled crawfish. Instead of pinching the tails and sucking the heads of the crawfish, you crack the shells with your teeth, pop the peanuts into your mouth, and suck out the briny juices in the pod.
- 1 gallon water, or more as needed
- 2 pounds green raw peanuts in shell
- 2 cups (4 recipes) Cajun Spice Mix (recipe follows)
- Fill a pot with the water and heat over medium-high until the water is almost boiling. Add the peanuts, reduce the heat to medium, and maintain a boil for 1 hour.
- Add the seasoning and continue to cook for 1½ hours or longer, depending on how soft you like the peanuts, adding more water if needed to keep the peanuts submerged. Turn off the heat and let the peanuts cool for at least 30 minutes before draining and eating. The boiled peanuts will keep refrigerated, wrapped airtight, for 7 to 10 days or frozen for up to 6 months.
- 2 tablespoons salt
- 2 tablespoons dried oregano
- 2 tablespoons granulated onion
- 2 teaspoons paprika
- 1½ teaspoons ground red pepper
- 1½ teaspoons ground white pepper
- 1½ teaspoons dried basil
- 1½ teaspoons granulated garlic
- 1½ teaspoons dried thyme
- Mix all the ingredients well. Store tightly covered for up to 3 months.
RECIPES ADAPTED AND PHOTOS REPRINTED FROM TURNIP GREENS & TORTILLAS ©2018 BY EDDIE HERNANDEZ & SUSAN PUCKETT.
PHOTOGRAPHY BY ANGIE MOSIER