Description

Yakamein (Yaka mein) is a New Orleans favorite and this rich, savory heart and soul warming soup will be one of yours as well.

Ingredients

1 ½ - 2 pound beef chuck roast, cut into ½ inch strips 2 tablespoons oil (used to brown the beef) ½ pound shrimp, peeled and deveined 6 hard boiled eggs 8 ounces of spaghetti (cooked per package directions) Beef Marinade: 2 teaspoons Creole seasoning 2 tablespoon soy sauce (use low sodium soy sauce if desired) Shrimp Marinade: 1 teaspoon Creole seasoning 1 teaspoon soy sauce (use low sodium soy sauce if desired) Broth: 8 cups beef broth (use low sodium broth if desired) 1 tablespoon Creole seasoning 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 rounded teaspoon of beef base (Better Than Bouillon) optional ½ teaspoon black pepper ¼ teaspoon cayenne (optional) Garnish: Chopped scallions/Hot Sauce/Soy Sauce, if desired.

Instructions

In a large bowl add 2 tablespoons Creole seasoning and 1 tablespoon soy sauce, add beef and coat well. Allow to marinate for 1 hour. Coat the bottom of a large pot with oil over medium heat, bring to temp and brown beef strips on both sides (Remember don't overcrowd the pan) in batches if necessary. Add all the browned beef back to the bot and add the 8 cups of beef broth alone with all the spices, seasoning and soy sauce/Worcestershire (All ingredients listed under the Broth) stir well and bring to a rolling boil, reduce heat and simmer for 1½ hours or until beef is very tender (I cover the pot loosely to limit evaporation) stirring occasionally. While beef is braising, cook pasta occurring to package directions to al dente, drain/cover and set aside. Hard Boil the eggs, peel and set aside. Chopped 3-4 scallions and set aside. When beef has reached the desired tenderness, taste the broth and adjust seasoning if needed, reduce heat spurs to a low simmer. Marinate the peeled and deveined shrimp in 1 teaspoon Creole seasoning and 1 teaspoon soy sauce for 5 minutes. Add marinated shrimp to broth and simmer for an additional 5 minutes or until shrimp firm. Add the desired amount of cooked pasta to individual bowls, ladle in the desired amount of broth, top with the desired amount of beef strips, shrimp and 1 hard boiled egg cut in half. Garnish with scallions, soy sauce and hot sauce if desired and enjoy.

Serves

4 - 6

Yakamein