Banana-Nut Salad - cooking recipe

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

Preparation

Place whole chicken, half of bell pepper, celery and onion in stock pot.\tAdd 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.\tReturn 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.