Servings:
Serves 4 Servings
Ingredients
- 2 tablespoon olive oil
- 1 pound yukon gold potatoes, scrubbed, halved, and thinly sliced
- 2 pound carrots, thinly sliced
- 2 pound garlic cloves, thinly sliced
- 1 pound medium onion, quartered and sliced crosswise
- 2 pound links (3 ounces each) fully cooked italian-style chicken sausage, halved lengthwise, thinly sliced
- 2 tablespoon all-purpose flour
- 3 1/4 cup reduced-sodium chicken broth
- 1 pound shrimp, peeled and deveined
- 1/2 cup parsley leaves, chopped
Preparation
Baking Directions:
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 and ¼ 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 throughout.
Remove from heat and stir in parsley.
Per serving: 350 calories; 31 g protein; 12 g fat; 31 g carb; 4 g fiber.