1. In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes. Stir in the tomatoes stock, okra, thyme, bay leaf, and cayenne, bring to a boil. Reduce heat and simmer, covered, 15 minutes.

2. Stir in the rice and simmer covered, 15 minutes. Add the shrimp, chicken and kielbasa, simmer covered, until the shrimp is pink, the chicken is cooked through, and the rice is tender, about 5 minutes longer. Remove the bay leaf.

SERVING SIZE IS 1/4 OF SOUP, 6 POINTS PER SERVING