Cajun Boiled Peanuts

You may have heard of them but never tried them. Or you’re a die-hard aficionado of the boiled peanut. And if you’ve never heard of them, consider this your lucky day. Boiled peanuts are a classic of the American South, something that people have enjoyed for hundreds of years as a simple staple in the regional food history. They’re super easy to make and they’re absolutely delicious. For this recipe, we’re going spicy, with a Cajun boiled peanut recipe that will knock your socks off.

It’s a pretty simple recipe: peanuts still in the shell, water, salt. I’m always amazed at how some of the most amazingly delicious recipes require the most minimal of ingredients. If your crowd isn’t into spice – especially for the kiddos – then you can stop there. But I want to put a little punch into my peanuts by adding a generous “pinch” of Cajun seasoning and adding it to the pot.

As the old adage goes, “Patience is a virtue.” A good batch of boiled peanuts really needs several hours to reach preferred done-ness but if you’re adding more flavor than just salt, you might consider cooling the beans once they’re fully boiled and letting them sit overnight so they can really take on the flavor profile you’re building. They can be reheated when you’re ready to serve, but they’re also delicious cold as a snack.

Some of you may prefer a firmer bite to your boiled peanuts, while others like a softer, more tender texture so modify the cooking time to suit your own preference. And that’s pretty much it when it comes to boiled peanuts! There’s something so comforting about a rustic recipe made with simple ingredients. Boiled peanuts are a treat, perfect to have as a snack or to serve up for a party. Enjoy!

Cajun Boiled Peanuts

5 minutes active, 3+ hours inactive to prepare serves 8


  • 2 pounds peanuts in shells
  • ½ cup kosher salt
  • 2 tablespoons cajun seasoning
  • 1 tablespoon garlic powder
  • 8-10 cups cold water
  • Optional add-ins: jalapeño peppers, seeded and sliced


  1. Bring water, cajun seasoning, garlic powder, and salt to a boil in a large stockpot.
  2. Add peanuts and sliced jalapeño. Reduce heat to low and cover with a lid.
  3. Continue cooking for another 3-4 hours, adding more water if needed.
  4. Once peanuts have reached the desired doneness, drain and serve or store in an airtight container and refrigerate. Peanuts may be served cold or warm.

Recipe adapted from She Wears Many Hats.

Whizzco for LPE