Green peanuts are a popular snack enjoyed by many, but what if you have a surplus and want to preserve their freshness for later use? Freezing green peanuts is a convenient way to ensure that you can enjoy their unique flavor and crunchiness at a later time.
Here’s a traditional recipe from the United States!
Get food.
Dip it in batter.
Deep-fry it.
Put sugar and/or salt on it.
Eat enough for three people.
OK, OK, I’m kidding. Perusing other questions on Quora suggests that US food has something of a reputation for being too fatty, too sugary, too bland, and much too copious. . . .
But I come from south Louisiana, and we know food. Kansas? Not so much. But we do it right. And I will now reveal the recipe—well, a recipe; everybody does this a little differently—for gumbo.
In advance: If at all possible, make your own stock. Simmer the bones left over from a chicken, turkey, or ham, perhaps with an onion, a few carrots, and some spices (peppercorns, bay leaves, garlic, or whatever you like) in a gallon or two of water for four hours. Strain the stock and quickly refrigerate it; when it’s cold, you can easily skim off any fat on top. You can get pre-made stock, and to be honest I often do, but homemade is always better if possible. It freezes well if you want to store it for the long term.
When you’re ready to cook: Chop a large onion or two smaller ones, 2–3 bell peppers (or equivalent amount of other sweet pepper varieties), and 3–4 stalks of celery. Chop these into bite-sized pieces; you don’t need to mince them finely. This mix of vegetables is affectionately known as the Holy Trinity, although its original name in Louisiana translates as “I have to make a mirepoix and I’m out of carrots! Sacre bleu, what do I do now?”
Cut up a chicken—or get about one chicken’s worth of pre-cut thighs, drumsticks, and breasts—or cut up 1–2 pounds (0.5–1 kilo) of boneless chicken meat into bite-size pieces, if you prefer—and brown the meat in the oven or on the stove. OR cut 1–2 pounds of spicy smoked pork sausage into penny slices and brown it. OR use about a pound of each—chicken and sausage together. OR use leftover chicken meat if you have it; in this case you don’t need to brown it. OR you can substitute ham, duck, or leftover turkey from Thanksg– from whenever the heck it is that you Brits eat turkey. In Louisiana, the preferred sausage is called andouille, pronounced something like “an-DOO-we”. I don’t know if you can get it in Britain. Don’t confuse this with the French dish andouillette, which is tripe. Louisiana andouille is a coarsely ground, well-seasoned, smoked pork sausage, and it looks like this:
So ask your butcher for what an appropriate British substitute would be, if necessary—I’ve used kielbasa before, and it came out pretty good. The nice thing about gumbo is that you can mix and match and substitute; if you don’t have sausage, use more chicken. There are also seafood varieties, and there’s even a vegetarian version of gumbo that uses lots of different greens. But let’s keep it simple for your first gumbo experience. . .
Now comes the hard part. In a heavy saucepan—cast-iron is traditional if you can get it, although not absolutely necessary—combine 1 cup (250 ml) vegetable or peanut oil and 1.25 cups (300 ml) flour. Yes, I know that US recipes tend to measure by volume while European recipes tend to measure by weight. Deal with it. I believe 1.25 cups of flour should be 160 grams. Or grammes. Whatever. The point is, you’re mixing roughly equal weights of fat and flour. In the old days, people probably used lard or bacon grease, but we’ll go with cooking oil in these modern times. (Unfortunately, I’ve tried this with gluten-free flour and not been pleased with the results. This may be one of those things for which there is as yet no really good gluten-free substitute.)
Where was I? Right. . . mix the oil and flour into a smooth paste. Heat the paste over medium heat on your stove, and keep stirring it—do not stop stirring it—as you let it brown. This is called a roux. White or Béchamel sauce starts with a roux that is minimally cooked, but in this case you want to brown the roux. The final color can be anything from “blonde” to almost black; darker roux will have a stronger flavor than light roux, but will not thicken your gumbo as much. I personally aim for the color of pecans. If you don’t know what pecans are, they are delicious nuts that look like this when shelled:
Anyway, if you start seeing black flecks, you’ve burned your roux and should start over. You’re aiming for a nice roasty flavor in your gumbo; black means it will taste scorched. Keep stirring your roux, roughly 20 minutes, until it’s the color you like. When in doubt, use medium heat on the stove; it will take longer, but there’s less risk of burning the roux. This is a deceptively simple process that takes care and attention to get right. Legend has it that a young woman preparing to marry into a New Orleans family was asked three questions to determine her suitability as a bride: “who’s your mama?” “are you Catholic?”, and “can you make a roux?” Don’t stop stirring! And be careful it doesn’t spatter; roux is affectionately known as “Cajun napalm.”
OK. So you have your roux, I hope. Once it’s the color you like, dump the chopped vegetables in, turn off the stove heat, and keep stirring until the sizzling stops and the vegetables are coated. The veggies will stop the roux from getting any more brown, and the residual heat of the roux should be enough to make the onions translucent and tender.
Now you put the roux and vegetables to a large pot, add your chicken and/or sausage, and add about four quarts (3.8 liters) of stock. Add a couple of bay leaves. Season well. In Louisiana and elsewhere in the US, you can get pre-mixed “Creole spice blends”, but these aren’t really necessary; just season to your taste with salt, black pepper, and red pepper. I also like fresh or dried thyme, and a few cloves’ worth of minced garlic; oregano is also pretty good. Gumbo should have plenty of flavor and a bit of a bite, but it doesn’t have to blast your head off. I usually make this only mildly spicy, but I always provide a bottle of Tabasco or other pepper sauce at the table, so that people who like more heat in their food can adjust it as they like.
Stir well, bring to a boil, and then cover the pot and reduce the heat to a simmer. Simmer for about 30 minutes, stirring occasionally, and checking your seasonings and consistency; if it’s too thick for you, add more stock. Some people like to slice up some fresh okra and add it during this stage, both for flavor and for thickening. In fact, the word “gumbo” comes from the word for okra in an African language (I’m not sure which). I personally often leave out the okra, but it’s up to you. I don’t know how widely available okra is in Britain—you might have to visit an African or Indian grocery store, if Tesco doesn’t stock it. I’ve seen recipes that call for as much as three pounds of okra, but you might use less. I guess it depends on how much you like okra. If you add it, make sure it simmers until the okra is tender and has lost some of its. . . well, glutinosity.
Anyway, while you’re simmering your gumbo, you should also be preparing some plain white rice. If you’ve got a rice cooker, use it; if not, just gently boil 2 cups (500 ml) dry rice with a little over 4 cups water (1 litre) and a little oil or butter, until the rice has absorbed all the water and is tender.
Just before serving, chop up a bunch of parsley and/or a bunch of green onions (you might call them “white scallions” or “spring onions”).
To serve, put a scoop of rice into each bowl and ladle a generous helping of gumbo over the rice, and garnish with the parsley and/or green onions, scallions, or whatever you call them. If you used whole chicken pieces, make sure there’s one piece in every bowl. The finished dish should look like this:
Enjoy.
When it comes to freezing green peanuts, there are a few important steps to follow to ensure that they remain fresh and delicious. By properly preparing and storing green peanuts in the freezer, you can maintain their quality for an extended period of time.
Whether you have a bumper crop of green peanuts from your garden or simply want to stock up on this tasty treat, freezing green peanuts is a simple and effective method for preserving their freshness. With the right techniques, you can enjoy the taste of fresh green peanuts all year round.
Can You Preserve Fresh Green Peanuts by Freezing Them?
Fresh green peanuts are a seasonal delicacy enjoyed by many, but their short shelf life can be a challenge. If you find yourself with a surplus of green peanuts and want to enjoy them later, freezing can be a great option. Freezing green peanuts is a simple and effective way to preserve their flavor and nutritional value for an extended period.
To freeze green peanuts, start by washing them thoroughly to remove any dirt or debris. Once cleaned, place the peanuts in a large pot and cover them with water. Bring the water to a boil and simmer the peanuts for about 30 minutes to soften them slightly. This step helps to ensure that the peanuts freeze well and maintain their texture when thawed.
After simmering, drain the peanuts and allow them to cool completely. Once cooled, transfer the peanuts to airtight freezer bags or containers. Be sure to leave some space at the top of the bags or containers to allow for expansion during freezing. Label the bags or containers with the date and store them in the freezer.
When you’re ready to enjoy your frozen green peanuts, simply remove the desired amount from the freezer and thaw them in the refrigerator overnight. You can then use the peanuts in your favorite recipes or enjoy them as a snack on their own. Freezing green peanuts is a convenient way to extend their shelf life and enjoy their unique flavor throughout the year.
## Freezing Fresh Green Peanuts: A Simple Guide
If you have an abundance of fresh green peanuts and want to extend their shelf life, freezing them is a great option. Freezing green peanuts is a straightforward process that can help you enjoy their freshness for longer periods. Here’s a step-by-step guide on how to freeze green peanuts properly.
### Step 1: Choose Fresh Green Peanuts
Ensure you start with fresh green peanuts that are firm and free from any signs of mold or spoilage. It’s best to use peanuts that are still in their pods for optimal freshness.
### Step 2: Shell the Peanuts
Shell the green peanuts by removing them from the pods. This step is essential to ensure that the peanuts freeze evenly and maintain their flavor and texture.
### Step 3: Blanch the Peanuts
Blanching the green peanuts before freezing can help preserve their color and flavor. To blanch, boil a pot of water and immerse the peanuts in the boiling water for about 3-4 minutes. Then, transfer them to a bowl of ice water to stop the cooking process.
### Step 4: Drain and Dry the Peanuts
Once blanched, drain the peanuts thoroughly and pat them dry with a clean kitchen towel. Removing excess moisture will prevent ice crystals from forming on the peanuts during freezing.
### Step 5: Freeze the Peanuts
Place the dried green peanuts in a single layer on a baking sheet lined with parchment paper. Make sure the peanuts are not touching each other to prevent them from sticking together. Place the baking sheet in the freezer and allow the peanuts to freeze for a few hours or until they are firm.
### Step 6: Store the Frozen Peanuts
Once the green peanuts are frozen solid, transfer them to airtight containers or freezer bags. Be sure to label the containers with the date of freezing for easy reference. Frozen green peanuts can last for up to 6 months in the freezer.
### Step 7: Thaw and Enjoy
When you’re ready to use the frozen green peanuts, simply thaw them in the refrigerator overnight or at room temperature. You can then boil, roast, or cook them according to your preferred recipe.
| Steps | Instructions |
|——————|————————————————————————————————|
| Choose Peanuts | Select fresh green peanuts that are firm and free from mold. |
| Shell Peanuts | Remove the peanuts from the pods to prepare them for freezing. |
| Blanch Peanuts | Blanch the peanuts in boiling water for a few minutes, then cool in ice water. |
| Drain and Dry | Thoroughly drain and dry the blanched peanuts to remove excess moisture. |
| Freeze Peanuts | Spread the peanuts on a baking sheet and freeze until firm. |
| Store Peanuts | Transfer the frozen peanuts to airtight containers or freezer bags for long-term storage. |
| Thaw and Enjoy | Thaw the frozen green peanuts before using them in your favorite recipes. |
Following these simple steps will allow you to freeze fresh green peanuts effectively and enjoy their delicious taste throughout the year. Whether you use them for snacking, cooking, or making peanut butter, frozen green peanuts can be a convenient addition to your pantry.
Preparing Green Peanuts for Freezing
When it comes to preserving the freshness of green peanuts, freezing is a great option. Before freezing green peanuts, it is important to properly prepare them to ensure the best results. Here are some steps to follow:
1. Start by washing the green peanuts thoroughly to remove any dirt or debris. This will help ensure that your peanuts are clean before freezing.
2. Next, blanch the green peanuts by boiling them in a pot of water for a few minutes. Blanching helps preserve the color and flavor of the peanuts while also killing any bacteria present.
3. After blanching, drain the green peanuts and allow them to cool completely. Once cooled, you can spread them out on a baking sheet in a single layer to freeze them individually.
4. Place the baking sheet of green peanuts in the freezer and allow them to freeze for a few hours until they are solid. Once frozen, you can transfer the peanuts to airtight containers or freezer bags for long-term storage.
5. Label the containers or bags with the date of freezing to keep track of their freshness. Green peanuts can be stored in the freezer for up to 12 months.
By following these steps, you can prepare green peanuts for freezing and enjoy their freshness and flavor even after they are out of season. Freezing green peanuts is a convenient way to have them available for cooking or snacking whenever you desire.
Freezing Green Peanuts: Methods and Tips
Freezing green peanuts is a great way to preserve their freshness and enjoy them throughout the year. Green peanuts are raw, freshly harvested peanuts that have not been dried. Freezing them allows you to extend their shelf life and retain their unique flavor and texture. Here are some methods and tips for freezing green peanuts:
1. Washing and Sorting: Before freezing green peanuts, make sure to wash them thoroughly under cold running water to remove any dirt or debris. Sort through the peanuts and discard any that are damaged or moldy.
2. Blanching: Blanching the green peanuts before freezing can help preserve their color, flavor, and nutritional value. Bring a large pot of water to a boil, then add the green peanuts and boil for 3-5 minutes. Remove the peanuts and immediately plunge them into an ice bath to stop the cooking process.
3. Drying: Once blanched, drain the green peanuts and pat them dry with a clean towel or paper towels. It’s important to remove excess moisture before freezing to prevent freezer burn.
4. Freezing: Place the dried green peanuts in a single layer on a baking sheet and freeze them for a few hours or until they are completely frozen. Once frozen, transfer the peanuts to airtight containers or freezer bags, removing as much air as possible before sealing.
5. Labeling and Storing: Don’t forget to label the containers or bags with the date of freezing to keep track of their freshness. Store the frozen green peanuts in the freezer, where they can last for up to 6-12 months.
6. Thawing and Using: When you’re ready to use the frozen green peanuts, simply thaw them in the refrigerator overnight or at room temperature for a few hours. You can then boil, roast, or cook the green peanuts in your favorite recipes.
By following these methods and tips for freezing green peanuts, you can enjoy the taste of fresh peanuts year-round. Whether you prefer boiled peanuts, peanut butter, or peanut brittle, freezing green peanuts is a convenient way to have them on hand whenever you need them.
Thawing and Using Frozen Green Peanuts
After freezing green peanuts, it’s important to thaw them properly before using them in your recipes. Here are some tips on how to thaw and use frozen green peanuts:
Thawing:
- Place the frozen green peanuts in the refrigerator overnight to thaw slowly.
- If you need to thaw them quickly, you can place them in a colander and run cold water over them until they thaw.
- Do not microwave the green peanuts to thaw them as this can affect their texture.
Using Frozen Green Peanuts:
- Once the green peanuts are thawed, you can use them in recipes like boiled peanuts, peanut soup, or peanut butter.
- Boil the green peanuts in seasoned water until they are tender, and enjoy them as a snack or side dish.
- You can also grind the thawed green peanuts to make fresh peanut butter.
Harvesting, Curing, and Roasting Peanuts
FAQ
Can you freeze peanuts?
To avoid forgetting when you put food in the freezer, it is a good idea to attach a sticker with the date you have first frozen your peanuts onto the outside of the container. Once you have securely packed your peanuts, you can then place them in the freezer to keep them from going bad. Remember, you can freeze peanuts for around twelve months.
How do you thaw frozen boiled peanuts?
Refrigerator thawing: This is the most common and recommended method for thawing frozen boiled peanuts. Simply transfer the container or bag of frozen boiled peanuts to the refrigerator and allow them to thaw overnight. This slow thawing process will help to preserve the texture and flavor of the boiled peanuts.
Can You microwave frozen boiled peanuts?
Place the frozen boiled peanuts in a microwave-safe dish and microwave them on the defrost setting for a few minutes. Be sure to stir the peanuts frequently to ensure even thawing. However, be aware that this method can cause the peanuts to become mushy or rubbery, so it’s best to use it only if you’re in a hurry.
Why do peanuts have shells in the freezer?
Keeping the peanuts in their shells provides an additional layer of protection against freezer burn. Freezer burn occurs when food is exposed to air inside the freezer, leading to dehydration and a deterioration in texture and flavor. The shells act as a natural barrier, helping to maintain the peanuts’ moisture and prevent freezer burn.
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