Heat oil in a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper, sausage, and chicken. Sauté until vegetables are tender and meat has started to brown, 8-10 minutes. Add garlic and sauté one minute longer.
Stir in rice, and continue cooking 2-3 minutes longer, stirring constantly. Stir in chicken broth, salt, pepper, and hot sauce. Bring mixture to boil, lower heat to medium low, and cover. Simmer 15 minutes.
Add bite-sized pieces of seafood (shredded leftover salmon is GREAT), stirring in and scraping the bottom of the pot. Cook an additional 5 minutes. Remove from heat, and allow to stand covered 5 minutes longer before serving.