Heat oil in Dutch oven over medium-high heat until hot. Add onions, celery, bell pepper and garlic; cook and stir 5 minutes.
Add pork; cook 2 to 3 minutes or until no longer pink.
Add broth, thyme, basil, hot pepper sauce and tomatoes; mix well. Bring to a boil. Stir in rice and shrimp. Remove from heat; cover and let stand 5 minutes or until shrimp are hot. If desired, serve with additional hot pepper sauce.