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!


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