- Sauté sausage, onion, bell pepper, celery, and garlic in a thick-bottomed stock pot until onions are translucent.
- Combine other ingredients (except chicken stock) in pot and simmer. Cook, stirring occasionally, until all vegetables are tender, approximately 45 minutes. Use chicken stock to thin consistency as necessary.
- Season with salt, pepper, and hot sauce. Serve with crusty bread.