Cajun Boiled Peanuts Con Chorizo Recipe
Cajun Boiled Peanuts topped with chorizo, Persian Yogurt sauce, and served with toast points
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Ingredients
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Main Ingredients
Persian Yogurt Sauce
Toast Points
Method
Preparing the Boiled Peanuts
- 1
Soak the Peanuts
Place raw peanuts in a large bowl and cover with water. Let soak for at least 4 hours or overnight.
- 2
Boil the Peanuts
In a large pot, combine soaked peanuts, 8 cups of water, and Cajun seasoning. Bring to a boil over high heat.
- 3
Simmer
Reduce heat to low and let simmer for 2 to 3 hours until peanuts are tender. Stir occasionally and add water if necessary to keep peanuts submerged.
- 4
Drain
Once cooked, drain the peanuts and set aside.
Preparing the Chorizo
- 5
Cook the Chorizo
In a skillet over medium heat, remove the casing from the chorizo sausage and crumble it into the skillet. Cook until browned and cooked through, about 7-10 minutes.
- 6
Combine with Peanuts
Add the drained boiled peanuts to the skillet with the chorizo. Stir to combine and heat through for an additional 3-5 minutes.
Making the Persian Yogurt Sauce
- 7
Mix Ingredients
In a small bowl, combine the plain yogurt, minced garlic, lemon juice, chopped dill, salt, and black pepper. Mix until well combined.
Preparing the Toast Points
- 8
Prepare the Baguette
Slice the baguette diagonally into 1/2-inch thick slices.
- 9
Toast the Bread
Preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 8-10 minutes or until golden brown.