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Using kitchen scissors, snip the stem end off of the green beans and discard. Cut the green beans in half and rinse under cold water. Set aside.
In a heavy bottom pot over medium heat, cook bacon until crispy and remove from the pot. Add in sausage to the same pot with the rendered bacon fat and cook until browned. Remove and set aside with the bacon.
Strain and save the drippings from the bacon and sausage to use in other recipes in place of butter. Add 3 tbs of the drippings back in the pot along with 2 tbs of all purpose flour. Stir for 5 minutes to form a roux.
Add in onions and cook for another 5 minutes or until tender. Add in garlic and seasonings and cook for an additional minute. Remember, “If you ain’t sneezing, it ain’t seasoned!”
Gradually begin to add ½ cups of chicken broth while scraping the bottom of the pot with the wooden spoon to deglaze it and release all of the flavors.
Add in green beans and the remaining chicken broth. Bring to a boil, reduce to a low heat and cover for 25 minutes.
Remove the top, add in potatoes and cover for another 15-20 minutes or until potatoes are fork tender.
Stir the bacon and sausage into the pot, plate it up and just like my name, you’re all done!