In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add sliced andouille sausage and cook for 3-4 minutes until golden brown. Remove and set aside.

In the same pot, add diced onion, celery, and red bell pepper, stirring for 5-8 minutes until soft. Add minced garlic and sauté for an additional minute.

Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in chicken broth and add cubed russet potatoes. Simmer for 20-25 minutes until potatoes are fork-tender.

Return the browned sausage to the pot. Add heavy cream and cheddar cheese, simmering for 5 minutes on low heat until creamy.

Ladle into bowls, garnishing with chopped parsley and serve hot.