Using Angostura bitters in your savory recipes
I made a jambalaya the other night with slow braised pork shoulder, andouille sausage, tomatoes and the Cajun trinity, Old Bay, habanero and seriously more bitters than you could shake a stick at. It was so durn good, you guys. I am making it again this week for a second batch of friends.
Do you use bitters in your savory cooking? Care to share some ideas. I am addicted!