| 1. |
Heat oil in a large Dutch oven. |
| 2. |
Add potato, carrot, garlic, onion and sausage. |
| 3. |
Season with salt and pepper if desired and cook, stirring occasionally until potatoes are crisp-tender, 15-17 minutes. |
| 4. |
Sprinkle flour over potatoes and vegetables. |
| 5. |
Stir in broth and 1 cup water, bring to a boil then reduce to a simmer and cook until potatoes are cooked through (about 5 minutes). |
| 6. |
Add shrimp to soup, cover and simmer 3-4 minutes until shrimp are pinked and opaque. |
| 7. |
Remove from heat and add parsley. |
