Crawfish Boil Side Dishes
We're throwing a crawfish boil for a friend's birthday this weekend. Do ya'll have any suggestions for cheap side dishes we can add to the menu, besides the obligatory corn and potatoes?
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12 Comments:
A tossed salad with comeback dressing, dirty rice, good French bread and a pitcher of hurricanes! Have fun!!!
sbelle at 11:23PM on 03/25/09
Dirty rice, coleslaw and hush puppies.
JerzeeTomato at 12:08AM on 03/26/09
Throw a few links of good smoked sausage in the pot for a bit, or grill them. Slice and serve on the side. Potato salad is another good option.
I agree with the dirty rice recommendations.
Remander at 12:18AM on 03/26/09
I immediately thought of cheese biscuits, but I'm from the wrong part of the country, so what do I know? I second the coleslaw, too!
Gotta ask - what is comeback dressing?
cowprintrabbit at 3:24AM on 03/26/09
This is what I got from googlong "comeback dressing"
New Orleans has Creole sauce, North Carolina has vinegar-based barbecue sauce, Texas has salsa, Tennessee has tomato-based barbecue sauce, Cleveland, Ohio, has ketchup, and Mississippi has comeback sauce. Sometimes spelled kumback or cumback.
Comeback sauce is the offspring of the incestuous marriage between 1,000 Island dressing and remoulade sauce. It is the Queen Mother of all Mississippi condiments. The versatility of comeback sauce is legendary. It is universally used as a salad dressing, a dip for fries, a condiment to be served with onion rings or fried mushrooms, a dip for crudités, and in the words of the old Saturday Night Live skit ... "a floor wax and a dessert topping."
From The Rotisserie, comeback sauce spread to all the other Greek restaurants and beyond. Creshale's, the Cherokee, Walker's Drive In, Hal & Mal's and C.S.'s all have their version.
Creshale's comeback is smooth, unassuming and made 10 times better if you are sitting at Willie Morris' favorite table, listening to their jukebox. Creshale's has good comeback sauce, but they have an even better jukebox. It is, hands down, the best jukebox in the state of Mississippi. And it's free.
Malcolm serves my favorite Jackson-style comeback sauce at Hal and Mal's. He gets heavy handed with the garlic. I like it that way.
In Hattiesburg, Jimmy Faughn's restaurant served a light colored version as their house dressing. At the Purple Parrot Café, we serve comeback sauce with a boiled shrimp salad, and in the Crescent City Grill we serve it as a salad dressing and an accompaniment for our onion rings.
Crescent City Grill Comeback Sauce
2 cup mayonnaise
1 cup ketchup
1 cup chili sauce
1 cup cottonseed oil
1 large onion, diced
1/3 cup lemon juice, freshly squeezed
4 tablespoons garlic, minced
2 tablespoons paprika
2 tablespoons water
2 tablespoons wor-cestershire
1 tablespoon pepper
2 teaspoons dry mustard
2 teaspoons salt
Puree all ingredients in a blender or food processor.
Allow to sit overnight in refrigerator before use.
onepercent99 at 10:40AM on 03/26/09
Check out the rcipe section of www.gumbopages.com. There's always good stuff there.
1stmakearoux at 11:29AM on 03/26/09
cheese grits.
andshewas at 4:02PM on 03/26/09
Tater Salad:
http://www.youtube.com/watch?v=5DJVSP3N5a4
Hunnyoil at 4:26PM on 03/26/09
besides the corn and potatoes, i toss in sausage and mushrooms. the only thing i serve on the side is toasted french bread and beer. (and lots of paper towels)
olddad at 6:09PM on 03/26/09
onepercent99 nailed the comeback sauce. It is absolutely divine and oh so Southern. Makes me homesick for Cershale's and Hal & Mal's. Sigh...
sbelle at 6:57PM on 03/26/09
short of sausage, corn and potato you shouldn't need any sides.... It's all about the mudbugs! If you want a side that will really wow your friends and knock you on yer arse.... Try BEER!
Pavlov at 5:45AM on 03/27/09
For a full meal, you can just add more to the actual boil besides just corn and potatoes. For instance,
mushrooms
heads of garlic
raw peanuts
artichokes
There is a lot more here- http://crawfish.com/lagniappe-ingredients-in-the-crawfish-boil.php
I also agree with the beer, particularly one of the Abita varieties.
kevindaste at 4:01AM on 04/03/09