2 pounds fresh raw peanuts in shells (available in many
supermarkets in the fall)
3 tablespoons salt or to taste
Zatarain's Crab &
1 tablespoon ground red pepper (optional)
1 cup sliced jalapeno
Wash peanuts well. Place them in a huge cast iron pot or a large pot. Pour
in enough water to almost fill the pot. Add salt and stir. Cover and cook over
high heat. Bring to a rolling boil.
Add one bag of Zatarain's Crab & Shrimp Boil. Use 1 bag per 2 pounds
of peanuts. If you want them a little more spicy, add the tablespoon of ground
red pepper. If you want the peanuts hot and spicy, add the 1 cup of sliced jalapeno
peppers. Reduce heat only enough to prevent water from boiling over. Add water
as needed to keep peanuts under water. When adding water, increase heat to high
until peanuts are boiling again. Boil for 3 1/2 to 4 hours. Test to see if they're
done by spooning out a peanut, cooling briefly, opening the shell and biting
into one. Boiled peanuts should be soft, not crunchy or hard.
Drain, rinse well and cool slightly before serving.