Jambalaya has its origins in European cuisine, and it is commonly believed that the dish is the result of Spaniards living in New Orleans attempting to recreate Paella using local ingredients
Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour
Dice the onion and mince the garlic. Add the onion and garlic to a large pot with 1 Tbsp olive oil and cook over medium-low heat just until softened (2-3 minutes)
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Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat
Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat
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