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Cajun Boiled Peanuts

(3 Votes)
18 cups boiled peanuts
18 Hr

Our slow-cooker version of Cajun Boiled Peanuts has only 5 ingredients! We can all handle a snack this simple.

What You'll Need

  • 2 pounds raw peanuts, in shell
  • 3/4 cup salt
  • 12 cups water
  • 1 (3-ounce) package boil-in-bag shrimp and crab boil
  • 1/3 cup hot sauce

What to Do

  1. Combine all ingredients in a 5- to 6-quart slow cooker.
  2. Cover and cook on HIGH setting 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in resealable plastic freezer bags in the refrigerator up to 2 weeks. (See Note.)


You can also freeze these peanuts in resealable freezer bags up to 2 months. Just reheat them in the microwave before serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I would highly recommend washing the peanuts and soaking them for at least 24 hours, or more if you have the time. I would change the water as frequently as I had time to do it because raw peanuts are very dirty, the longer you soak them, the more dirt you wont have to ingest. Each time you empty the water you will be amazed at how much dirt you soaked out of the shells, also use your arms to stir the peanuts in the water like an agitator in your washer... again you are getting the dirt out of the shells. Once you soak your peanuts for the 24 hours, your cooking time will be much less. I can usually cook a whole crock pot (I run 5 pots at the same time when i do peanuts) full of peanuts on high in about 8 hours or a bit more. The soaking really helps. Also I never use more than a half cup of salt for a large crock pot! Taste the water if it is really TOO salty empty some out and replace with fresh water!

Why don't you add email feature so people can email friends some of you recipes and get more people interested in you web site????? Thanks, wayne Sanders

Helllooo wsand......If your click on the "share" button, a box opens up. One of the choices is 'email'.


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Herb Crusted Lamb with Mint Sauce

Instead of cooking ham or prime rib for Easter, why not try something new this year? Our Herb-Crusted Lamb with Mint Sauce may look and sound fancy, but it's really easy to do. It's basically a rack of lamb that's coated with herbs and spices before it's roasted to perfection. Just before serving, it's finished off with a mint-wine reduction. The end result is an Easter-worthy main dish that'll impress everyone at the table.

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