Best Low Country Boiled Peanuts Recipes

CAJUN BOILED PEANUTS RECIPE (3 WAYS!)

Steps:

• INSTANT POT BOILED PEANUTS: (77-93 Minutes) Place the peanuts in a 6 or 8 quart Instant Pot. Add the salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 4 quarts water... Or enough to cover the peanuts when you push them down.
• Lock the lid into place. Set on Pressure Cook High for 77 minutes for green peanuts or 93 minutes for raw peanuts. Once the timer goes off, perform a natural release. Once the steam button drops it's safe to open the Instant Pot.
• STOVETOP BOILED PEANUTS: (2-8 Hours) Place a large 6-8 quart dutch oven over high heat. Add the peanuts, salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 4+ quarts of water, or enough to cover the peanuts when they are pushed down.
• Cover the pot and bring to a boil. Once boiling, stir well, then lower the heat to a mild simmer. Cover and cook for 2-3 hours for green peanuts or 6-8 hours for raw peanuts. Check the water level every hour and add warm tap water if needed.
• CROCK POT BOILED PEANUTS: (22-38 Hours) Set out a large 6+ quart crock pot. Add the peanuts, salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 3-4 quarts water, or enough to cover the peanuts when they are pressed down.
• Cover the crock pot and set on low. Cook for 22-24 hours for green peanuts, and 36-38 hours for raw peanuts. Add water every 8 hours if needed.

LOW COUNTRY BOIL PIE

Steps:

• For the crust: Line a 9-inch pie pan with the All-Butter Easy Pie Dough. Dock the dough and refrigerate it for 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
• For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
• Peel the potato; place it in a small saucepan filled with water and boil until it is fork-tender. Cool the potato and cut into 1/2-inch cubes.
• And the Cheddar, bell pepper, jalapeno, corn, andouille and potato to the grits and stir until combined. Test the seasoning and add salt to taste.
• In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Add the shrimp, stirring gently to distribute them evenly. Pour the mixture into the crust. Bake the pie for 35 to 40 minutes, or until the custard is set.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

SPICY BOILED PEANUTS

Steps:

• In a medium pot, cover the peanuts with water and bring to a boil.
• Add the cayenne pepper and 1 teaspoon salt. Lower to a simmer, cover and cook at least 2 hours. Peanuts are done when the shells are easy to remove and the peanuts are creamy all the way through. Serve warm.
• Cook's Note: Peanuts can be refrigerated in the boiling liquid for up to 3 days after cooking.

BOILED PEANUTS

Steps:

• Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
• Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
• Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
• *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.

BOILED PEANUTS

Steps:

• Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
• Let the water boil for 3 hours.
• Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.