We started with our Cacciatore recipe but made the following changes: 

• Andouille instead of Italian sausage. 

• Cut back on the mushrooms, increased the peppers. 

• Let the onions caramelize for a while before adding other things. 

• Used red wine vinegar rather than balsamic.

• Added Calabrian chile sauce and a little anchovy paste. 

• Seasoning mix was:  Salt, pepper, both sweet and half-sharp paprika, oregano, thyme, bay leaf, and garlic.