chicken and shrimp jambalaya

	1) 2 whole chicken 3lbs each
	2) salt and freshly ground pepper to taste
	3) 1 pound raw smoked ham
	4) 4 tablespoons lard or bacon fat
	5) 1/2 cup all purpose flour
	6) 3 medium onions, finely sliced
	7) 2 green bell peppers, seeded and sliced
	8) 1 1/2 pounds fresh ripe tomatoes, skinned and chopped
	9) 2-3 cloves garlic, crushed
	10) 1 teaspoon dried thyme
	11) 24 medium shrimp, peeled and deveined
	12) 3 cups white long grain rice
	13) 2-3 good dashes of tabasco sauce
	14) 1 bunch scallions, finely chopped
	15) 3 tablespoons chopped fresh parsley leaves
	cut each chicken into 10 pieces and season with salt and pepper. dice the ham coarsely, discarding the rind and fat. in a large heavy-based pan or flameproof casserole, melt the lard or bacon fat and brown the chicken pieces all over, lifting them out with a slotted spoon and setting them aside as they are done. return the chicken pieces to the pan, add the diced ham, onions, green peppers, tomatoes, garlic, and thyme and cook, stirring regularly, for 10 minutes, then stir in shrimp. stir the rice into the pan with 6 cups of cold water. season with salt, pepper and tabasco sauce. bring to a boil and cook over a gentle heat until the rice is tender and the liquid is fully absorbed. add a little extra boiling water if the rice looks as though it is drying out before it is completely cooked. mix the scallions and the parsley into the finished dish, reserving a little of the mixture to scatter over the jambalaya. serve hot.