makes 4 servings
2 T olive oil
1 lb Yukon gold potatoes, scrubbed, halved and thinly sliced
2 carrots, thinly sliced
2 garlic cloves, thinly sliced
1 medium onion, quarted and sliced crosswise
2 links (3 oz each), fully cooked Italian-style chicken sausage, halved lengthwise and thinly sliced
1/4 t cayenne pepper
2 T all-purpose flour
2 c reduced-sodium chicken broth
1 lb shrimp, peeled and deveined
1/2 c parsley leaves, chopped
freshly ground black pepper
In a 5-quart Dutch oven or heavy pot, heat oil over medium. 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 in broth, bring to a boil. Cook until potatoes 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.