A seafood boil is more than just crawfish, shrimp, or crab. It’s about the full spread!
The best sides for a crawfish boil depend on who you ask! While there are staunch purists who prefer to stick only with the classics, many modern boilers are branching out with lagniappe ingredients, or “a little something extra” as we like to say.
Whether you’re a purist who sticks to tradition or a modern boiler looking to mix things up, we’ve rounded up the best sides for a crawfish boil that will take your spread to the next level. Here’s the ultimate guide to seafood boil side dishes.
The classics never go out of style. While there’s nothing wrong with getting creative with your recipe, there are some tried-and-true ingredients that need to be there. Before you start experimenting, master the fundamentals.
Corn is a seafood boil essential. The natural sweetness balances the bold, spicy flavors of the boil, while its firm texture holds up beautifully in the broth. Pro Tip: Let it soak longer after the seafood is removed to absorb even more of that rich, seasoned goodness.
Potatoes are non-negotiable seafood boil side dishes! Their starchy texture absorbs the bold, spicy flavors, turning them into mini flavor bombs in every bite. Plus, they help round out the meal, making it more filling.
The best sides for a crawfish boil don’t always go in the pot. Crispy, golden French bread slathered with garlic butter is the perfect tool for soaking up extra broth and seasoning, ensuring not a drop goes to waste.
Because everything is better fried! The crunchy, tangy contrast of fried pickles adds a whole new texture to your seafood boil. The acidity cuts through the richness of the seafood, making it a surprisingly perfect pairing.
Coleslaw provides a cool, creamy contrast to the bold, spicy seafood. A dash of Creole seasoning kicks up the flavor while keeping it refreshing. This seafood boil side dish is a perfect palate cleanser between bites.
Once you have the staples on the menu, you can start adding your own signature dishes to the spread. Here are some suggestions to get you started.
Creamy, cheesy, and packed with spice, Cajun mac & cheese takes an already-beloved dish to another level. Add slices of andouille sausage for an extra kick of smoky, spicy flavor.
Pickled veggies are ideal seafood boil side dishes because their tangy bite balances the richness of the seafood.
A classic Louisiana side dish, Cajun dirty rice brings even more bold, savory flavors to the table. It’s hearty, satisfying, and blends perfectly with the spices of the seafood boil.
While side dishes enhance the meal, the key to an unforgettable seafood boil starts with cooking the seafood perfectly.
The Boil Boss crawfish cooler drops the temperature to 150°F in under five minutes, locking in juicy, tender seafood every time. No amount of seafood boil side dishes will help your spread if you’re working with mushy, stringy seafood!
Pro Tip: Once the seafood is ready, let your sides finish soaking up all the bold, spicy flavors while the Boil Boss keeps the seafood perfectly tender.
The perfect companion to the Boil Boss, our temperature-sensing crawfish boil paddle tells you the exact temperature in real time so you can initiate the cooling phase at precisely the right moment. And, our state-of-the-art propane jet burner gives you unparalleled over the temperature throughout the entire boil.
We’ve shared our must-have side dishes for seafood boils, but now it’s your turn!
Drop a comment below with your go-to side dishes, or tag us on Instagram @TheBoilBoss to show off your best sides for a crawfish boil!
And if you’re looking to take your seafood boils to the next level, check out our game-changing seafood boil supplies for a perfect temperature drop, even seasoning, and foolproof cooking.
Ever wondered why Louisiana is famous for seafood boils? The crawfish boil origin is deeply rooted in history, blending influences from Native American traditions, French Acadian settlers, and African cooking techniques. Over the years, this communal feasting ritual has evolved into one of Louisiana’s most cherished culinary traditions.
With a variety of outdoor cooking techniques in your repertoire, you can turn ordinary meals into unforgettable celebrations. There’s something special about preparing and enjoying good food with good people under the sun. Not only does the food taste better, but there’s a sense of comradery as you work together to make the food and then finally dig in.
Steamed vs. boiled crawfish is a hot topic among Louisianans who love a good Cajun seafood feast—and the same goes for shrimp. While it all comes down to personal preference, after years of hosting and attending seafood boils, we’re firmly in the boil camp. Here’s why!
Steamed vs. boiled shrimp and crawfish—let’s start the showdown!