Heat oil in large stock pot over medium-high heat. Add garlic, yellow onion, green and yellow bell peppers, and diced celery. Saute for about 5 minutes until vegetables start to become tender. Add chicken and sausage and cook for about 5-10 more minutes until chicken is no longer pink. Add tomatoes, bay leaves, cayenne pepper, Creole seasoning, Worcestershire sauce, thyme. Stir to combine. Cover and simmer for 15 minutes. Add cooked brown rice, cover, and simmer for 5 additional minutes. Remove bay leaves. Season with salt, pepper, and hot sauce if needed. Serve immediately.