Name: Banana-Nut Salad
Ingredients: 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

Banana-Nut Salad

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Banana-Nut Salad is an impressive dinner. Made with 4 bananas, peeled and sliced, 1/4 cup lemon juice, 1 c. chopped walnuts, 1/2 c. mayonnaise and 2 tbsp. parsley, chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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👨‍🍳 Instructions

Place whole chicken, half of bell pepper, celery and onion in stock pot. Add water to 3/4 to almost full not to boil over.

Boil until chicken is very tender (1 hour).

Remove chicken bones and skin from the pot. Return 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.

Add the crab and let cook for 15 more minutes.

Add the shrimp and let it cook for 10 minutes.

Add the oysters and turn heat to simmer.

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