4 lb. sausages by amy andouille chicken sausage (chopped and browned) 3 lb. potatoes (roughly mashed with 1/2 cup cream and 3/4 stick of butter) 1 large onion (small dice and sauteed with a pinch of dry spice mixture till translucent) 1 green pepper (small dice and pinch of dry spice mixture till translucent) 1 red pepper (small dice and sauteed with pinch of dry spice mixture till translucent) 4 oz flour 1 lb. butter 1 1/2 qt. cream 2 bunches green onions salt and pepper to taste Dry Spice Mixture 4 Tbsp. garlic powder 4 Tbsp. onion powder 1 Tbsp. chili powder 4 Tbsp. paprika 3 Tbsp. rubbed sage       Prepare a brown roux with the flour and 4 oz of butter. To do this begin by melting the butter in a medium sized sauce pot. Once it is fully melted, whisk in the flour till it is full incorporated with the butter. Using a wooden spoon stir the butter and flour mixture until it starts to brown. Once it is brown remove it from the flame (be careful not to burn). After you have made the roux, heat up the cream to a boiling point and then remove it from the heat. The next step is to incorporate the brown roux with the heated cream. To do this you must temper them by placing one ladle of cream into the brown roux and whisking the cream and roux until it is completely incorporated. Continue to add more cream ladle by ladle until you have incorporated all of the cream. Providing you have prepared the mashed potatoes, and cooked the vegetables you can now begin to assemble the pie. Using a medium sized baking dish (12 X place 1/2 of the mashed potatoes on the bottom. Combine the browned sausage, vegtables, and the cream and roux mixture. Place this mixture on top of the potatoes. Finish by topping off the pie with the left over mashed potatoes. Slice the green onions thin, and then sprinkle these on top of the pie. Sprinkle a little paprika on top for some color and then bake in a 375 degree oven until evenly browned.