Jerry's Boiled Peanuts made from RAW peanuts in crock pot

Your salt to water ratio is 1/3 c. salt to 10 c. water. The taste of this ratio equals the salted taste of the peanuts.

Put in crock pot and stir to dissolve salt

• 1/3 c. Salt 
• 5 c. water

Then add

• 3 lbs RAW peanuts

Add remaining

• 5 cups of water

Stir peanuts up. Put lid on crock pot and cook on High.

Check on it periodically and add COLD water as needed when water level drops a couple of cups down. The peanuts will sink when you add cold water. Maintain initial water level to get right level of saltiness into the peanuts. Always add cold water to shock it and get water into the peanut shell.

Cook overnight on high. Next day test peanuts to see if they are the desired texture. Once they reach desired texture, remove crock pot lid and let peanuts cool into the water. They will sink as they absorb the salty water.

Can freeze baggies of boiled peanuts for future snacks.

Creamed Corn

Grind in blender or food processor and set aside

• 1/3 - 1/2 bag frozen corn from 12 oz bag (can grind while frozen)

Melt in pan

• 1 T butter (or if prefer probably can use oil)

Then add above ground corn and cook a little.

Then add about

• 2/3 to 1 c. half &half (or probably can add whole milk of any kind)

and cook till starts to thicken

Then add

• remaining bag of corn (can be still somewhat frozen)

Cook while stirring continuously until thick and creamy.

I don't measure so amounts are approximate. 

 ref: https://www.thehouseofelynryn.com/2020/11/21/creamed-corn/

Gumbo (Clean out the fridge)

Cook Roux until dark caramel color but lighter than chocolate candy color. Be careful not to get any on you because it sticks to you and makes a bad burn. Can start at a higher temperature but as it darkens, decrease the temperature. Stir continuously. Don’t let burn. Use heat resistant flattish wooden spoon. Some plastic ware will melt when you are browning flour.

·         ½ c. butter/oil/bacon grease, or whatever you have. (can use less if you like)

·         ½  heaping cup of flour

Once the roux reaches the right color, cool the pan of roux in a pan of cold water so it stops cooking and set aside.

 

Saute till soft, maybe even lightly browned

·         1 onion

While the onion is cooking, finely chop

·         2 -3 Celery stalks

·         1 fresh Pepper (or more if you’re using small ones)

·         Hot pepper (optional) (

Then cook till soft

 

Meanwhile blend Cajun spice mixture and stir into cooked vegetables

·         ½ - 1 t. white, red, & black pepper

·         1 -2 t.  oregano, thyme, paprika, salt

·         1-2 t. garlic & onion powder (Optional)

 

Stir into cooked vegetables

·         4-6 garlic cloves (fine mince or garlic press)

 

Deglaze pan with

·         Can of diced tomatoes (optional) or

·         Wine or vinegar

 

Add leftover meat

·         Sausage, beef, duck, chicken, turkey…..

·         Cooked leftover veggies such as corn, greens,… (optional)

·         Black eye peas, lentils, beans, if you don’t have enough meat (optional) or for vegetarians

 

Add enough broth to cover everything

·         Broth such as veggie, beef, duck, chicken, shrimp shell*,….

 

Then add thickeners

·         Roux

·         Okra (optional)

Bring to a boil to thicken.

 

Once to desired thickness, turn off heat and add

·         ¼ - ½ c. chopped parsley

·         Juice from one lemon

·         Uncooked shrimp if want.

 Serve over Rice

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Shrimp Shell Broth

 

Bring to boil

·         Raw shrimp shells

·         Enough water to cover shells

Then let cool