Cut each chicken into 10 pieces and
season. Dice the gammon, discarding the rind and fat. In a large
casserole, melt the lard or bacon fat and brown the chicken pieces all
over, lifting them out and setting them aside as they are done. Turn the
heat down, sprinkle the flour onto the fat in the pan and stir the roux
turns golden brown. Return the chicken pieces to the pan, add the diced
gammon, onions, green peppers, tomatoes, garlic and thyme and cook,
stirring regularly, for 10 minutes, then stir in the prawns.
Stir the rice into the pan with 1.5 times
the rice's volume in cold water. Season with salt, pepper and Tabasco
sauce. Bring to the boil and cook over a gentle heat until the rice is
tender and the liquid absorbed. Add a little extra boiling water if the
rice dries out before it is cooked. Mix the spring onions and parsley
into the finished dish, reserving a little of the mixture to scatter
over the jambalaya. Serve hot.