In a large pot, heat the vegetable oil over medium heat until shimmering.

Add the sliced andouille sausage to the pot and cook for 3-4 minutes until browned.

In the same pot, toss in the diced onion, celery, and red bell pepper. Sauté for about 5-8 minutes.

Stir in the minced garlic and cook for an additional minute.

Add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Stir well.

Reduce the heat to a low simmer, covering the pot. Let it simmer for 20-25 minutes.

Return the browned sausage to the pot and add the heavy cream and cheddar cheese. Stir and let it simmer for another 5 minutes.

Finally, sprinkle with chopped parsley before serving.