Heat a Dutch oven or deep pot over medium-high heat.
Add oil to pan; swirl to coat.
Add sausage and sauté until browned.
Add onion, celery, bell pepper, (known as the Trinity!) and garlic and sauté 6 minutes or until tender.
Mix in rice, broth, 1 tsp Old Bay, and 1 tsp thyme and bring to a boil.
Cover, reduce heat, and simmer 20-25 minutes or until rice is done.
Stir in tomatoes and chicken and add hot sauce and salt and pepper to taste.
Cook, stirring, until thoroughly heated.