Place the bacon in a cold Sutch oven over medium heat. Fry the bacon to render grease until crispy. This will take about 5 to 6 minutes. Remove the bacon from the Dutch oven,
Add the sausage medallions to the bacon grease. Brown the sausage for about 5 minutes, then remove the sausage and reserve.
Add the Trinity (yellow onions, bell peppers, and celery). Saute until starting to brown and the onions are beginning to turn translucent. This will take about 15 minutes.
Next, add the garlic and the Herb and Spice Blend. Stir to combine until aromatic. 2 Minutes.
Increase the heat to medium-high.
Add the potatoes to the Dutch oven. Stir to coat the potatoes with the Trinity mixture and continue to saute for about 5 minutes until the potatoes start to brown on the edges.
Add the sausage back to the Dutch oven and stir to combine. Continue to saute for about 2 minutes.
Add the chicken stock to the Dutch oven, starting with a little to deglaze the bottom. Once you have deglazed the bottom, add the remaining stock. See Notes
Simmer with lid partially on for about 20 minutes or until potatoes are soft. If potatoes aren't ready, continue to simmer, checking every five minutes until ready.
If you would like, add back the bacon. If you stir the bacon into the potatoes, they will lose thier crispness. If you want to maitain the crispness, sprinkle the bacon on top of each serving.
Serve this over rice as a Main Course or without rice for a side dish.