In a large container, make the shrimp marinade by combining the canola oil, garlic, parsley, salt, pepper, paprika, red pepper flakes, onion powder, cayenne, garlic powder, celery salt, black pepper, brown sugar, mustard powder, garlic chips, and oregano. Fold in the shrimp, cover and marinate for 4 to 6 hours.
In a large skillet over medium-high heat, cook the pork, garlic, celery and onion until the meat is no longer pink and the vegetables are softened. Add the garlic powder, onion powder, cayenne, celery salt, brown sugar, paprika, mustard powder, oregano, salt and pepper. Cook until fragrant, 1-2 minutes. Add the rice and cook, stirring, until the grains are opaque, 3-4 minutes. Add the water, bring to a boil, reduce the heat to a simmer, cover and cook for 20-25 minutes, until the grains are tender. Stir in the sausage.
Preheat the oven to 350°F.
In a small saucepan, melt the butter over medium heat. When melted, reduce the heat to medium-low and add the flour. Cook the roux for 20-30 minutes, until blonde. Stir regularly to avoid burning.
In a separate large skillet, heat the oil over high heat. When hot, add the onions, celery and peppers and cook, stirring, until soft, 5-10 minutes. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spices, crushed tomatoes and herbs and bring to a simmer. Simmer for 30 to 45 minutes. Whisk in the cooled roux and cook for 5 to 10 minutes more, until thickened. Season to taste.
Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.
To serve, divide the dirty rice between plates. Top with creole shrimp and jambalaya sauce.