Saute onion and garlic in olive oil until soft (about 5 minutes).
Season beef with salt and pepper. Add water to onion and garlic and then add the beef. Add other seasonings to the water and stir to combine. Bring to a boil.
Reduce heat and simmer the meat for around 2 hours until the meat is very tender.
Remove meat from the broth and shred it with 2 forks. Return meat to the broth and adjust seasonings, as needed. Prepare spaghetti noodles and eggs.
To serve, place noodles in a bowl. Remove some of the shredded beef from the broth with a slotted spoon and place it over the noodles. Ladle some of the broth over the beef and noodles and garnish with sliced green onions and boiled egg that has been sliced in half. Serve ketchup, soy sauce and Worcestershire sauce as condiments.
Some people add the Worcestershire sauce to the broth. I may do that the next time I make this. Also, some recipes add beef bouillon or beef broth to the water. I tried both. I thought these made the broth a little too salty. I might try adding just a little broth but be sure to check the seasoning as you go.
You can find out how to make perfect hard boiled eggs here (at the end of the post).
Heat the oil in a dutch oven over medium high heat. Add onion and saute for 1 minute. Add celery, bell pepper and garlic and saute an additional 3 to 5 minutes until vegetables are wilted.
Add smoked meats and cook for an additional 5 minutes. Add tomato sauce, diced tomatoes and chicken stock and blend well with the vegetable mixture. Bring to a rolling boil and stir in rice.
When rice is well blended and mixture has returned to a boil, reduce the heat to low. Season with salt, pepper, Cajun seasoning, and hot sauce. Cover and cook on low for 20 minutes without stirring or removing lid.
After 20 minutes, remove lid. Add green onions and parley. Stir the mixture and make sure the rice is not sticking to the bottom of the pan. Cover and cook another 10 minutes. Remove from heat and let steam for an additional 10 minutes.
Serve with salad and hot, crispy French bread
This is a delicious, easy meal that will feed 6 people.
If you don't already have these books by John Folse, I highly recommend them. The recipe above is adapted from a recipe in The Evolution of Cajun and Creole Cuisine.