Cook the bacon:
In a large pot or Dutch oven, start by adding chopped bacon to a cold pan. Cook until crispy, then remove and set aside.

Brown the sausage:
In the same pot, cook sliced andouille sausage until browned (about 5 minutes). Remove and set aside with the bacon.

Sauté onion and garlic:
Reduce heat to low. Add chopped onion and sauté until softened (about 3-4 minutes), then stir in garlic and cook for 1 minute.

Create the broth base:
Stir in 2 tbsp flour and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in chicken broth, stirring well to prevent lumps. Bring to a boil.

Cook the green beans:
Add green beans to the pot and stir to combine. Add more broth if needed to fully cover them. Reduce heat, cover, and simmer for 15-20 minutes until tender.

Add potatoes:
Stir in cubed potatoes and cook until fork-tender.

Combine and season:
Return bacon and sausage to the pot. Season with Cajun seasoning, all-purpose seasoning, and salt and pepper to taste. Stir well and serve hot!