Hauptgericht
New Orleans Style Yakamein
2 Std.Für 6Nutri-Score C€€
C
2 Std.
2 Std.New Orleans Style Yakamein
was Sie brauchen
Zutaten
chuck roast (sliced very thin)Fleisch900 g
soy sauce (divided)Vorräte60 ml
Creole seasoning (divided (tablespoons))Gewürze3 Stücke
Worcestershire sauceVorräte30 ml- low sodium beef brothVorräte2 Liter
- liquid seafood boil (divided, a little goes a long way)Vorräte15 ml
- ground gingerGewürze3 g
- granulated garlicGewürze5 g
- cayenne pepperGewürze2 g
Gulf shrimp (peeled and deveined, shells reserved)Fisch500 g
eggs (boiled and peeled)Milchprodukte6 Stücke
spaghetti (cooked)Getreide450 g
green onion (sliced)Obst & Gemüse4 Stücke- vegetable oil (for searing)Vorräte30 ml
pro Portion
Nährwerte
605kcal
- Kohlenhydrate
- 58 g
- Eiweiß
- 44 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Bratpfanne
Kochtopf
Stielkasserolle
Seiher
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Season the beef
- Slice the chuck roast very thin.
- Toss the meat with soy sauce and Creole seasoning.
- Schritt 2
Sear the meat
- Sear the meat in batches in a hot oiled pan until it gets good color on it.
- Schritt 3
Deglaze and build the broth
- Add the Worcestershire sauce and soy sauce to deglaze the pan.
- Pour in the beef broth.
- Stir in more Creole seasoning, a dash of liquid seafood boil, ginger, granulated garlic and cayenne.
- Schritt 4
Simmer the broth
- Bring to a boil, then reduce to a simmer.
- Let it cook until the meat is tender.
- Schritt 5
Prepare the shrimp
- Peel and devein the Gulf shrimp, saving the shells for stock.
- Season the shrimp with soy sauce, Creole seasoning and an optional dash of liquid crab boil.
- Schritt 6
Finish the pot
- Add the shrimp about five minutes before everything is done.
- Add the boiled eggs to warm through.
- Schritt 7
Build the bowls
- Place cooked spaghetti noodles in bowls.
- Ladle over the broth with meat, shrimp and an egg.
- Top with sliced green onion.