Follow these steps for perfect results
bananas
peeled and sliced
lemon juice
walnuts
chopped
mayonnaise
parsley
chopped
bell pepper
chopped
celery
chopped
onion
chopped
oysters
boiled
shrimp
cooked
crab
cooked
smoked sausage
sliced
chicken
boiled with skin on
Creole seasoning
flour
brown to pecan color
water
Place whole chicken, half of bell pepper, celery, and onion in a large stock pot.
Add water to about 3/4 full, being careful not to overfill to avoid boiling over.
Boil until the chicken is very tender, approximately 1 hour.
Remove chicken, bones, and skin from the pot.
Return the chicken meat to the pot.
Add sliced sausage and the remaining bell pepper, celery, onion, and Creole seasoning.
Cook on medium-high heat for 15 minutes.
Add the crab and cook for another 15 minutes.
Add the shrimp and cook for 10 minutes.
Add the oysters and reduce heat to simmer.
Expert advice for the best results
Serve with rice or potato salad.
Adjust Creole seasoning to taste.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a bowl with a sprinkle of fresh parsley.
Serve hot with white rice.
Serve with crusty bread for dipping.
Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
A staple of Creole cuisine, often served at gatherings and celebrations.
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