Heat olive oil in a large pot or deep skillet over medium heat.

Add the sliced halal sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.

In the same pot, add the chopped onion, celery, and green bell pepper. Sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the diced potatoes, smoked paprika, dried thyme, cayenne pepper (if using), salt, and black pepper. Mix well to coat the potatoes evenly with the spices.

Pour in the halal chicken broth and bring the mixture to a simmer. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.

Return the browned sausage to the pot and stir to combine. Cook for an additional 5 minutes to heat through and meld the flavors.

Taste and adjust seasoning if necessary.

Garnish with chopped fresh parsley and serve hot.