Spicy Beef and Shrimp Yakamein (New Orleans Old Sober)

Prep Time 30

Cook Time 2 30

Total Time 3

Servings 6

Beef Chuck Roast, cut into 1-inch cubes Select a well-marbled roast for tenderness after braising. Do not trim all the fat; it adds flavor to the broth. Cut into bite-sized pieces to ensure ...
3 lbs Beef Chuck Roast Cut into 1-inch cubes. Remove large chunks of hard fat, but leave some for flavor.
1 lb Large Shrimp Peeled and deveined. Keep tails on or off based on preference.
1 lb Spaghetti Noodles Standard spaghetti is traditional. Cook al dente.
8 cups Beef Broth Use low-sodium if possible to control saltiness.
1 cup Onion Yellow or white, chopped.
1 cup Green Bell Pepper Chopped.
2 stalks Celery Chopped.
4 cloves Garlic Minced.
2 tbsp Creole Seasoning Plus more to taste (e.g., Tony Chachere's or Slap Ya Mama).
1/2 cup Soy Sauce Essential for the 'Old Sober' flavor.
2 tbsp Worcestershire Sauce Adds depth to the broth.
2 tbsp Ketchup Provides sweetness and tang.
1 tbsp Hot Sauce Louisiana style (e.g., Crystal or Tabasco). Adjust to heat preference.
2 tbsp Vegetable Oil For searing the beef.
4 whole Hard-boiled Eggs Peeled and halved.
1 bunch Green Onions Chopped, for garnish.

In a large bowl, toss the cubed beef chuck with 1 tablespoon of Creole seasoning until evenly coated.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove the beef and set aside.
In the same pot, add the chopped onion, bell pepper, and celery (the Trinity). Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot. Pour in the beef broth, soy sauce, Worcestershire sauce, ketchup, hot sauce, and the remaining 1 tablespoon of Creole seasoning. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender.
While the soup simmers, cook the spaghetti in a separate pot of salted boiling water according to package instructions until al dente. Drain and set aside (toss with a little oil to prevent sticking).
About 10 minutes before serving, add the peeled shrimp to the pot. Simmer gently until the shrimp are pink and opaque. Taste the broth and adjust seasoning with extra soy sauce or hot sauce if needed.
To serve, place a portion of cooked spaghetti in a bowl. Ladle the hot broth, beef, and shrimp over the noodles. Top with a halved hard-boiled egg and a generous sprinkle of chopped green onions. Serve with extra hot sauce and soy sauce on the side.