In a thick-bottomed stock pot, sauté sausage, onion, bell pepper, celery, and garlic until onions are translucent. Add all remaining ingredients but chicken stock, salt, pepper, and hot sauce in pot and simmer. Cook, stirring occasionally, until all vegetables are tender, approximately 45 minutes. Add chicken stock to thin consistency as needed. Season with salt, pepper, and hot sauce. Serve with crusty bread.