Wisconsin-Style Jambalaya


3 T. olive oil
1 medium yellow onion, finely chopped
3 stalks celery, finely chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
1 ½ c. chicken broth
1 (12 ounces) can lager or beer
1 (14.5 ounce) can diced tomatoes and juice
2 tsp. Worcestershire sauce
1 ½ cups long-grain white rice
Salt and freshly ground black pepper
¼ tsp. cayenne pepper (or more to taste)
1 tsp. dried thyme or 1 T. fresh thyme
4 bay leaves
2 c. cooked boneless, skinless chicken
½ lb. medium raw shrimp, thawed and tails removed
1 – 14oz. Hillshire Farm CheddarWurst®
Tabasco sauce, for serving (optional)