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Heat oil in a large pot over medium heat.
Add sliced andouille sausage and cook for 3–4 minutes, until browned. Remove and set aside.
In the same pot, sauté diced onion, celery, and red bell pepper for 5–8 minutes until softened.
Add garlic and cook for 1 minute more until fragrant.
Add Cajun seasoning, salt, pepper, paprika, cayenne, chicken broth, and potatoes. Stir and bring to a gentle simmer.
Cook uncovered for 20–25 minutes or until the potatoes are fork-tender.
Return the sausage to the pot.
Stir in heavy cream and shredded cheddar cheese.
Let simmer for 5 minutes until creamy and heated through.
Ladle into bowls and garnish with chopped parsley.
Serve hot with crusty bread or cornbread.