Banana-Nut Salad

• 4 bananas, peeled and sliced
• 1/4 cup lemon juice
• 1 c. chopped walnuts
• 1/2 c. mayonnaise
• 2 Tbsp. parsley, chopped
• 1 to 2 cups bell pepper chopped
• 1 to 2 cups celery with leaf chopped
• 1/2 to 1 cup onion chopped (if adding onions don't let it set out long it will sour)
• Raw or canned oysters boiled - 8 to 10 oz.
• Shrimps medium or small cooked 1 to 1 1/2 pounds
• crabs medium or small cooked (broken into fourths) 6 to 12
• Smoke Sausage (pork or beef) sliced - 1 1/2 to 2 1/2 cups
• chicken (boiled with skin on) - 1 whole
• Creole seasoning (Tony Chachere's or Zatarains) - 1 to 2 full tablespoons
• Flour (brown to pecan color) - 2 cups
• Stock pot (large) - 1

1. Place whole chicken, half of bell pepper, celery and onion in stock pot.tdd water to 3/4 to almost full not to boil over.
2. Boil until chicken is very tender (1 hour).
3. Remove chicken bones and skin from the pot.teturn chicken back to the pot with sausage and the remaining of the bell pepper, celery, onion and seasonings. Cook on medium high heat for 15 minutes.
4. Add the crab and let cook for 15 more minutes.
5. Add the shrimp and let it cook for 10 minutes.
6. Add the oysters and turn heat to simmer.

bananas, lemon juice, walnuts, mayonnaise, parsley, bell pepper, celery, onion, oysters, sausage, chicken, chachere, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96675 (may not work)