Heat olive oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onion, celery, and bell peppers and cook until softened, 5-7 minutes.
Stir in the garlic until fragrant, about 30 seconds. Add, diced tomatoes and juice, broth, rice, lager, Worcestershire sauce, thyme, cayenne pepper, and bay leaves. Stir to combine and bring to a boil.
Reduce heat to low, cover, and simmer for 10 minutes. Add chicken, shrimp, and CheddarWurst®. Cover and simmer 5 to 10 minutes longer, until chicken, shrimp, and sausage are heated through and rice is softened.
Remove CheddarWurst® and slice; return to pot. Remove and discard bay leaves. Season to taste with salt and pepper. Serve with Tabasco sauce.