Spicy stew with shrimp and smoked sausage

Ingredients:

• 1 tbsp. l. olive oil
• 220 g smoked andouille sausage, diced (about 1 1/2 cups)
• 1/4 cup flour
• 1/4 tsp cayenne pepper
• 3 cloves garlic, finely chopped
• 2 red and/or green bell peppers, chopped
• 1 onion, chopped
• 1 can (425 g) canned diced tomatoes
• 1 bottle (360 ml) of clam juice
• 900 g large shrimp, peeled and deveined (21-25 pcs.)
• 2 tbsp chopped fresh parsley

Preparation:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the sausage with flour and cook, stirring, until browned, about 2 minutes. Add the cayenne pepper, garlic, bell pepper, and onion and continue cooking, stirring occasionally, until the vegetables are tender, about 5 minutes.
2. Add the tomatoes and their juices, clam juice, and 4 cups of water, scraping up any browned bits from the bottom of the pan. Bring the stew to a simmer and continue cooking, adjusting the heat as needed, until the stew thickens, about 30 minutes.
3. Add the shrimp and cook until pink, about 5 minutes. Remove from heat and stir in the parsley. Season with salt to taste.