Fork N’ Flavor
Organic New Orleans Shrimp Yakamein with Gulf Shrimp
Beef bone broth + chuck stew meat + Mississippi Gulf shrimp — a broth-forward comfort bowl with true New Orleans soul-food energy.
Instructions
- Brown the beef. Heat a heavy pot over medium-high. Add avocado oil. Pat beef dry, season lightly with salt, and brown in batches until deeply colored. Remove beef and set aside.
- Build the broth. Lower heat to medium. Sauté onion 3–4 minutes until soft. Add garlic and cook 30 seconds. Return beef, then add broths, soy sauce, Worcestershire, Creole seasoning, bay leaves, and black pepper. Bring to a gentle simmer.
- Simmer low and slow (lid cracked). Reduce heat to low and simmer 75–90 minutes with the lid cracked, stirring every 20–25 minutes, until beef is fork-tender.
- Cook noodles separately. Boil noodles in salted water until just tender. Drain well. Do not cook noodles in the broth.
- Cook Gulf shrimp. Add shrimp to the simmering broth for 3–4 minutes until just pink. Turn off heat immediately.
- Assemble bowls. Add noodles to bowls, ladle broth, beef, and shrimp over top. Finish with egg halves, herbs, optional jalapeños, and hot sauce.
Notes
- Broth-forward: Yakamein should drink like soup — not be noodle-heavy.
- Jalapeños: Optional garnish, not traditional.
- Reheating: Warm broth separately and pour over noodles.
- More Gulf shrimp: Mississippi Gulf Coast Shrimp & Grits
