Ingredients
2 tablespoons olive oil
1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
2 carrots, thinly sliced
2 garlic cloves, thinly sliced
1 medium onion, quartered and sliced crosswise
2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 3/4 cup reduced-sodium chicken broth
1 pound shrimp, peeled and deveined
1/2 cup parsley leaves, chopped
Preparation
In a 5-quart Dutch oven or heavy pot, heat oil overmedium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir inbroth and 1/4 cup water; bring to a boil. Cook untilpotatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
