Cut chicken into 1-inch pieces; place in medium bowl. Sprinkle with seasoning and thyme; toss well. Set aside.

Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetables are crisp-tender, stirring once. Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour; cook 1 minute, stirring frequently.

Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauce is slightly thickened.

Ladle gumbo into 4 shallow bowls; top each with a scoop of rice. Sprinkle with parsley and serve with additional pepper sauce, if desired. Makes 4 Servings.

Per Serving (excluding unknown items): 386 Calories; 9g Fat (20.9% calories from fat); 32g Protein; 44g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 339mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Nutrients per Serving: Calories 378, % calories from fat 26%, Total Fat 11 g, Sat. Fat 2 g, Protein 31 g, Carbohydrates 39 g, Cholesterol 69 mg, Sodium 176 mg, Dietary Fiber 3 g,

Dietary exchanges: 2 Starch, 2 Vegetable, 1/2 Fat

WW Points based on the above for the WW 123 Success program (prior to 2001) = 8 points