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Slice the smoked sausage and brown it in a large pot or Dutch oven over medium heat.
Add the chopped ham and cook until both meats are nicely browned.
Stir in the "trinity" (onion, bell pepper, and celery) and garlic. Cook until softened.
Add the ham bone (if using) and pre-soaked red beans to the pot.
Pour in 32 oz chicken stock to start and stir well.
Season with Cajun seasoning, garlic & herb seasoning, liquid seafood boil, and bay leaves.
Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally. Add more chicken stock as needed (up to 64 oz total) as the beans cook.
Simmer until the beans are tender, about 2-3 hours. Mash some beans against the side of the pot to create a creamy texture.
Remove the ham bone, shred any remaining meat, and stir it back into the pot. Adjust seasonings to taste.
Serve hot over rice with a side of cornbread.