Dice one onion, one green pepper, and 2-4 serrano peppers (depending on size and heat tolerance), salt, pepper and saute them all in a dutch oven until tender.
add about a half teaspoon to a teaspoon of minced garlic, stir for about half a minute, then add 1/2 cup of white wine (i like drinking white wine so i use it), a can of tomato sauce, a box of chicken stock (go with the low sodium version as there'll be plenty of salt from other things in this dish), and about a 1/4 cup of franks red hot (if you have bay leaf throw one or two in now). Allow to simmer for a while (just enough to cook out the alcohol and reduce a little bit). At this point, it depends on your taste, when i'm with my family i hit it with a stick blender (remove the bay leaf before hand) because they don't like the onion and pepper chunks. When it's me and my girlfriend, we do like the chunks so i don't blend it.
Season 2 chicken breasts that have been cut into 1" chunks and brown them in a skillet, add to sauce.
Get whatever sausage you'd like to put in (normally i check for hillshire farms spicy sausage, but kielbasa works just fine) and cut it into slices about half an inch thick (i usually cut on the bias just for fancy looking sausage) and brown those in a skillet and add to sauce, then take about 2-4 tablespoons of butter and melt it down in the skillet and add shrimp to get them cooked (i usually have about a pound of shrimp, shelled and deveined) cook them, then add to the sauce. At this point i usually add about 1 teaspoon of basil, oregano, and whatever other herbs i have and i also add some crushed red pepper flakes to it as well.
while the flavors are all sort of melding together i cook a bag of jasmine rice (just follow the directions on the bag). when the rice is done, put some of it in a bowl, add a spoonful of the sauce/meat mix and enjoy! usually i get a nice loaf of sourdough bread and use that to soak up all the sauce left at the bottom of my bowl.