1. Combine the sausage and 5 cups of the water in a medium saucepan over medium heat. Bring to a boil, reduce heat, and poach for 10 minutes. Remove the sausage with a slotted spoon and reserve 2 cups of liquid. When the sausage is cool enough to handle, slice into rounds and set aside.

2. Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the remaining 5 cups of water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken from the pot and reserve the broth for another use. When the chicken is cool enough to handle, pull the meat from the bones and set aside (discard bones).

3. Heat the remaining 2 tablespoons of oil in the stockpot and add the onion, celery, green and red peppers, and ham. Sweat for 4 minutes, until tender.

4. Add the thyme, oregano, bay leaves, the onion, garlic and mustard powders, the cayenne, the black and white peppers, and the salt. Stir to coat the vegetables.

5. Add the tomatoes, shellfish stock, reserved sausage poaching liquid, reserved chicken, and sliced andouille sausage.

6. Bring to a boil, reduce heat, partially cover, and simmer for 10 minutes.

7. Add the rice and simmer for 15 minutes.

8. Stir in the shrimp and lobster. Simmer for 3 minutes, until the shrimp are bright red and cooked through.

9. To serve, remove the bay leaves, ladle the jambalaya into shallow bowls, and top with the chopped scallions.