The best crawfish-boil sides do two jobs: they soak up the seasoned broth and give guests something substantial between trays of crawfish. A short, dependable lineup is better than overcrowding the pot.
Potatoes
Use small red potatoes or similarly waxy potatoes that hold their shape. They take longer than most other sides, so give them a head start in the seasoned water and test the center before serving.
Corn
Cut ears into halves or thirds so they are easy to grab. Corn absorbs seasoning quickly and can become soft, so add it after the potatoes rather than at the beginning.
Smoked sausage
Slice smoked sausage into thick pieces that will not disappear through the basket. A mild sausage balances a spicy broth; andouille adds another layer of smoke and heat.
Boiled eggs
Peel fully cooked eggs and let them warm briefly in the seasoned liquid near the end. They take on the broth quickly, so handle them gently and avoid leaving them in a rolling boil.
Cool extras for the table
French bread, coleslaw, potato salad, lemon wedges, and a simple green salad give guests a break from the heat. Keep cold sides chilled until serving and keep them separate from the raw-crawfish prep area.