Cooking Steps

• Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sliced smoked sausage and cook for 5 minutes, turning occasionally, until nicely browned on both sides. Remove the sausage with a slotted spoon and set aside on a plate.
• Add the butter to the same pot and let it melt. Toss in the diced onion, celery, and red bell pepper. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.
• Sprinkle in the Cajun seasoning, dried oregano, and Worcestershire sauce and stir to combine.
• Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
• Pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then add the cubed potatoes. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Return the browned sausage to the pot and stir in the heavy cream and grated cheddar cheese until melted and smooth.
• Stir in the fresh parsley then season with salt and freshly ground black pepper to taste and serve hot.