Serves 6 (1 1/3 cups each)

Points per serving 4

1 ¼ cups sliced low-fat smoked sausage (about 4 ounces)

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces

3 garlic cloves, minced

1 (16 ounce) package frozen vegetable gumbo mix

1 (14 ½ ounce) can Cajun-style stewed tomatoes, un-drained and chopped

1 (14 ½ ounce) can fat-free, low sodium chicken broth

2 teaspoons Cajun seasoning

2 teaspoons Worcestershire sauce

½ teaspoon dried thyme

2 bay leaves

2 cups cooked long grain rice

1 teaspoon hot sauce

1. Place a large nonstick skillet over medium-high heat until hot. Add sausage, chicken, and garlic, sauté 3 minutes or until chicken and sausage are browned. Place mixture on a 3 ½ quart slow cooker, add frozen gumbo mix and next six ingredients, stir well.

2. Cover with lid; cook on high heat setting 1 hour. Reduce to low-heat setting and cook 5 hours. Stir in rice and hot sauce. Cover and cook 30 minutes. Discard bay leaves.