Cajun Boiled Peanuts

Cajun Boiled Peanuts


October 12, 2014

  • Prep: 15 mins
  • Cook: 16 hrs
  • Yields: 6-8 cups of peanuts in shell


2 pounds raw (also called 'green') peanuts in the shell

4-6 tablespoons Salt

4 tablespoons of Cajun Seasonings Salt (blackened seasonings works well also)

1 bottle of Cajun Boil (OR 2 tablespoons flaked red pepper and 1 tablespoon Cayenne pepper)

1 tablespoon Garlic Powder (or 1/2 tablespoon minced garlic)

1 chopped jalapeno, including seeds (or a can of jalapenos) (feel free to omit)

1 Chicken Bouillon Cube (feel free to omit)

1 tablespoon Sugar (feel free to omit)

(feel free to 'build' on flavors by adding more 'heat' as wanted, salt as desired or even some onions, dash of oregano, etc. it's whatever you like a little bit of)


1This is a 'builder' recipe. Great boiled peanuts are 3 ingredients; raw (green) peanuts, water and salt, cooked until desired tenderness.

2Flavors after that are 'built' onto that base such as spicy ingredients for Cajun 'heat'.

3For Cajun Boiled Peanuts, its raw peanuts, water, salt and the 'heat' of your choice to your flavored liking, as little or as much heat as you like.

4To begin cooking, place ALL seasonings into the slow cooker (desired salt and 'heat') and cover with peanuts filling the slow cooker. Then, cover the peanuts with water. The peanuts will 'rise' as the water is added (sort of like a bowl of cereal when milk is added). Allow this, and as the peanuts cook through the day they will soak the water into their shells and begin cooking. Keep adding water as needed, keeping them 'swimming' in juices as they cook. *some people use a 'weight' of some kind to push the peanuts into the water, I've never done that but it may speed up the cooking process*

5Cook until tender, adding water as needed.

6Can be cooked on high for 16-24 hours until desired softness is achieved, or low for 24-48 hours.

7Once desired tenderness is reached, turn slow cooker on low or off and consume and enjoy.

8*Hot or cold water can be poured over peanuts initially, yet I add hot water on top of them once they start cooking to keep from the slow cooker having to reheat the 'new' water. This is a recipe I can make on Friday and the kids eat on them all weekend until they are gone. Some batches of peanuts may cook faster than others and slow cookers vary so as long as the peanuts are cooking and covered in water, just cook until you reach the desired tenderness of the peanut you want.

9Submitted Rebecca Byrd

Submitted by ReBecca Byrd


1 Review

Hazel R

October 13, 2018

This was a popular snack for locals and expats’ when I lived in PNG…rushing to the markets on a Saturday morning to buy the big bunches. Look forward to trying the Cajun recipe once I can locate some fresh peanuts.

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