Heat oil in a large pot over medium heat. Add sliced andouille sausage and cook for about 3–4 minutes until browned. Remove the sausage and set it aside.

Sauté vegetables in the same pot. Toss in the diced onion, celery, and red bell pepper, cooking for 5–8 minutes until softened. Add minced garlic and cook for 1 more minute.

Mix in seasonings. Stir in the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Let it simmer for 20–25 minutes, until the potatoes are fork-tender.

Combine sausage and cream. Return the cooked sausage to the pot. Add heavy whipping cream and shredded cheddar cheese. Let it simmer for 5 minutes until heated through and the cheese melts.

Garnish and serve. Sprinkle chopped parsley over the top before serving warm.