Heat the olive oil in a large stock pan and cook the onion, bell pepper, celery, and garlic for 5 minutes.
Stir in the salt, pepper, thyme bay leaf and creole seasoning and cook for another minute.
Add the sausage, beans, worcestershire sauce, chicken stock, ham hock, and smoked ham to the pan. Stir and let simmer for 30 minutes to an hour or longer. Add more broth if needed.
To serve, either stir the rice into the beans, or put a couple of spoons of rice in a bowl and top with the red beans.
Serve with cornbread.