Start by dicing the onion, bell peppers, and jalapeño; mince the garlic cloves for an aromatic base. Cut the potatoes into 1-inch cubes and slice the sausage into 1/4-inch rounds.

In a large Dutch oven, heat about two tablespoons of olive oil over medium-high heat until it shimmers.

Add the diced onions, bell peppers, and jalapeño to the pot, sautéing them for 4-5 minutes until the onions are translucent.

Stir in the minced garlic for about 30 seconds until fragrant.

Stir in the Cajun seasoning, smoked paprika, black pepper, and cayenne pepper, cooking for an additional minute.

Incorporate the sliced sausage and cook for 2-3 minutes until browned lightly.

Add the potato cubes to the pot, stirring to combine with the sausage and spices.

Pour the chicken broth over the mixture and bring to a rapid boil, then reduce heat and simmer for 15-17 minutes until potatoes are tender.

Stir in the heavy cream gradually once the potatoes have softened.

Garnish with freshly chopped chives or parsley before serving.