Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look a little scary! But, trust me, once you try this recipe, you’ll be hooked. Watch me cook….
- 1 pound meat (chicken, beef, and/or pork)
- 1 pound shrimp
- 1/3 cup Worcestershire Sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons Cajun spices Tony Chacatere's, Slap Ya Mama, etc.
- 4-6 cups beef broth (I use Better Than Boullion Roasted Beef flavor)
- 1 tablespoon Liquid crab boil
- 1 pound thin spaghetti or dry rice noodles
- 4 boiled eggs
- chopped green onions or parsley
- soy sauce and hot sauce (optional)
- Cut meat into 1/2 inch chunks.
- Season with all spices.
- Toss the meat in the Worcestershire sauce.
- Pour beef broth into a saucepan. Bring to boil.
- Add meat. Reduce to a simmer. Cover and cook for 1-2 hours or until desired tenderness is reached,
- If using shrimp, toss them in the liquid crab boil and add them during the last 15 mins of cooking time.
- Cook pasta according to package directions.
- Serve with one boiled egg per serving.