Heat oil in a large stockpot over medium-high heat. Add sausage to the pot, allowing both sides to brown a little. Remove sausage from the pot; set aside. Add onion, bell pepper, jalapeno, and celery to the pot and cook for about 5 minutes, stirring occasionally, until the veggies begin to soften. Add the garlic and cook for another minute, or so. Add chicken broth, tomatoes, bay leaf, hot sauce, and spices. Bring to a boil, then reduce heat and allow it to simmer for about 15 minutes, uncovered. Add the rice and cook an additional 15 minutes, or until the rice is just cooked, but not mushy. Add the sausage and the defrosted shrimp (tails removed) and stir to combine. Simmer an additional 2 minutes, or so, until the shrimp are pink. Serve with a crusty baguette and extra hot sauce, if desired.