Rustic Shrimp Stew

2   Tbl 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   3oz fully cooked italian-style chicken sausage, halved lengthwise, thinly sliced
1/8   t. cayenne pepper
2   Tbl flour
13/4 cups reduced sodium chicken broth
1    pound shrimp, peeled and deveined
1/2   cup parsley leaves, chopped


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 tender, 15 to 17 minutes.

Sprinkle flour over potatoes and vegetabes. Stir in broth and 1/4 cup water; 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 throghout. Remove from heat and stir in parsley.