Heat the oil in a large stockpot; add the sausage and saute for 2 to 3 minutes. Add the celery
, garlic, onions
and bell peppers
and cook until starting to turn translucent, about 2 minutes. Add the rice and stir to incorporate. Add the chicken stock, Worcestershire, Cajun seasoning, salt and cracked pepper, cover and cook until the rice is tender, about 45 minutes. Add the shrimp, okra
and hot sauce if using, and cook until the shrimp
is just opaque, about 5 minutes.