Heat the olive oil in a large, heavy-bottomed pot or Dutch oven 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.