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1
Combine the sausage and 5 cups of the water in a medium saucepan over medium heat.
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2
Bring to a boil, reduce heat, and poach for 10 minutes.
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3
Remove the sausage with a slotted spoon and reserve 2 cups of liquid.
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4
When the sausage is cool enough to handle, slice into rounds and set aside.
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5
Heat 2 tablespoons of the oil in a large stockpot over medium heat.
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6
Add the chicken pieces and brown on all sides.
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7
Add the remaining 5 cups of water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through.
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8
Remove the chicken from the pot and reserve the broth for another use.
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9
When the chicken is cool enough to handle, pull the meat from the bones and set aside (discard bones).
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10
Heat the remaining 2 tablespoons of oil in the stockpot and add the onion, celery, green and red peppers, and ham.
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11
Sweat for 4 minutes, until tender.
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12
Add the thyme, oregano, bay leaves, the onion, garlic and mustard powders, the cayenne, the black and white peppers, and the salt.
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13
Stir to coat the vegetables.
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14
Add the tomatoes, shellfish stock, reserved sausage poaching liquid, reserved chicken, and sliced andouille sausage.
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15
Bring to a boil, reduce heat, partially cover, and simmer for 10 minutes.
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16
Add the rice and simmer for 15 minutes.
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17
Stir in the shrimp and lobster.
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18
Simmer for 3 minutes, until the shrimp are bright red and cooked through.
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19
To serve, remove the bay leaves, ladle the jambalaya into shallow bowls, and top with the chopped scallions.
