Prepare the green beans

• Wash the green beans and break off the ends, snapping them into pieces.

Crisp the bacon

• Cook the bacon in a pan over medium heat until nice and crispy.
• Remove the bacon and set aside, keeping the drippings in the pan.

Brown the sausage

• Add the sausage to the pan and cook it down until browned.
• Remove the sausage and set aside with the bacon.

Make the roux

• Sprinkle the flour into the reserved drippings and stir to make a roux.

Cook the onions and garlic

• Add the onions and garlic to the pan and cook down until softened.
• Pour in a little stock to deglaze the bottom of the pan and lift all the flavor.

Simmer the green beans

• Add the green beans and the rest of the stock.
• Season with granulated garlic and Creole seasoning, then mix well.
• Bring to a boil and simmer until the green beans start to soften.

Add the potatoes

• Add the potatoes to the pot.
• Cook until everything is super tender.

Finish and serve

• Return all the meat to the pot and mix it up.
• Plate over rice and serve.