BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Mardi Gras Pizza

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Wood-Fired Pizza with Andouille Sausage, Oregon Bay Shrimp and Creole Sauce

Wood-Fired Pizza with Andouille Sausage, Oregon Bay Shrimp and Creole Sauce

We made a rare midweek restaurant visit tonight. The eclectic and locally-focused Fireworks Restaurant in Southtown Corvallis lured us in with a Mardi Gras menu and live music by Gumbo, a surprisingly talented, animated Americana band. I hope to recreate Chef Intaba’s Cajun Pizza: wood-fired whole wheat crust topped with andouille sausage, delicate Oregon Bay shrimp, zesty Creole tomato sauce and mozzarella. I can’t get enough of those tiny, slightly briny pink shrimp. They’re never tough like their jumbo cousins. I need to make more salads with them.

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Written by baltimoregon

February 25, 2009 at 1:39 am

Posted in Uncategorized

One Response

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  1. […] and development projects in the economically ravaged country. The meal, prepared by Chef Intaba of Fireworks Restaurant and a corps of volunteered, featured spicy stewed chicken and lamb, downy sweet potato rolls and […]


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