Cajun food brings bold seasoning, rich sauces and layers of flavor to the table. From dark roux and crawfish étouffée to blackened seafood and creamy pasta dishes, there is a lot happening in every bite. Choosing the right drink can make those flavors even more enjoyable.
At Boudreaux’s Cajun Grill, guests can pair Cajun-inspired dishes with signature cocktails, beer and wine options that complement everything from seafood to steak.
Whether you are visiting for the first time or looking to try something different, here are a few food and drink combinations worth considering.
Start With a Signature Cocktail
A good starter can set the tone for the rest of the meal.
The Front Porch Nectar combines berry vodka, agave nectar, citrus juices and blackberries with a splash of Stone IPA. Its bright fruit and citrus flavors make it a refreshing option alongside the Fried Green Tomatoes, which are topped with chilled USA wild-caught shrimp and remoulade sauce.
For something richer, try the Woodford Old Fashioned with the Swamp Cakes. The cocktail is made with Woodford Reserve Bourbon, Angostura Bitters, simple syrup and muddled orange, then finished with a Woodford-soaked cherry. Its warm bourbon flavor pairs well with the fried boudin cakes, USA wild-caught crab and spinach cream sauce.
Drinks to Try With Gumbo and Bisque
Boudreaux’s Crab & Spinach Bisque is rich and creamy with USA wild-caught crab. A glass of Sonoma-Cutrer Chardonnay can be a good match for the bisque because its fuller style stands up well to creamy dishes.
For something bolder, the Bayou Gumbo features USA wild-caught shrimp and crab, Andouille sausage, tomatoes and okra in a dark roux. The Bourbon Berry Smash, made with bourbon, fresh basil, citrus, blackberries and agave nectar, offers a mix of sweetness and citrus that can balance the deeper flavors of the gumbo.
Pairing Drinks With Cajun Favorites
The Crawfish Étouffée is made with Louisiana farm-raised crawfish tails sautéed in spicy étouffée with rice and topped with fried crawfish. A Moscow Mule is a refreshing option alongside it. Ginger beer and fresh lime add brightness between bites of the richer, spicier dish.
For the Shrimp & Grits, which features Alabama wild-caught grilled shrimp with Zydeco Sauce over Gouda Grit Cakes, consider the Southern Belle. Its passion fruit, blood orange vodka and elderflower liqueur bring fruity and floral notes that contrast nicely with the creamy Gouda grit cakes.
The Shrimp Creole is another natural match for one of Boudreaux’s signature drinks. The Cajun Bloody Mary features spicy Bloody Mary mix, fresh citrus and clam juices, vodka and seasoned vegetables. Its savory character makes it an interesting option alongside shrimp sautéed in spicy Creole tomato sauce.
Wine Pairings for Pasta
Boudreaux’s pasta dishes offer plenty of opportunities to explore the wine list.
The Mardi Gras Pasta combines angel hair pasta with Louisiana farm-raised crawfish tails, sweet red peppers, mushrooms, onions and artichoke hearts in Parmesan cream sauce. A Wither Hills Sauvignon Blanc offers a bright contrast to the cream sauce while working well with seafood.
The Voodoo Pasta has more heat, with spicy Voodoo Cream Sauce, Tasso, spinach and mushrooms topped with blackened chicken breast. The Phantom Red Blend has enough body to stand up to the smoky and spicy flavors without overwhelming the dish.
For the Steak Orleans, a J. Lohr Cabernet Sauvignon is another option worth trying. The wine’s fuller body complements the blackened steak tips while still pairing well with the Parmesan cream sauce.
Steak and Cabernet
Boudreaux’s steak menu includes an 8-ounce Filet Mignon, 12-ounce Ribeye and two Wagyu Sirloin options.
Cabernet Sauvignon is a natural choice with steak, and Boudreaux’s wine list includes several options at different price points. The Stag’s Leap Artemis Cabernet Sauvignon can be a good choice for guests looking for a more premium pour, while the Louis M. Martini Cabernet Sauvignon offers another strong option with the Wagyu Sirloin.
Guests can also add toppings such as Crab Boudreaux, made with USA wild-caught lump crab and spinach sautéed in a rich cream sauce, or Crawfish Lagniappe with Louisiana farm-raised crawfish tails, onion and garlic in Parmesan cream sauce.
Pairing Wine With Fresh Fish
The Blackened Redfish is topped with Louisiana farm-raised crawfish étouffée and served with rice and sautéed vegetables. The McManis Viognier is worth considering with this dish because its floral and fruit-forward character can complement both the fish and crawfish topping.
For something lighter, Boudreaux’s also offers Grilled Salmon topped with Creole Citrus Vinaigrette. A crisp white wine such as Sauvignon Blanc or Pinot Grigio can pair well with the citrus-forward preparation.
Finish the Evening With Something Sweet
After dinner, Boudreaux’s signature cocktail menu includes several options that can double as a sweet finish to the meal.
The King Cake Martini brings Mardi Gras-inspired flavor with a sugar rim, while the Bushwhacker combines light rum, dark chocolate and coffee liqueurs, crème of coconut and Blue Bell Ice Cream.
For an even more festive option, the King Cake Bushwhacker adds a sugar rim and whipped cream to Boudreaux’s take on the classic Gulf Coast drink.
Guests who prefer a traditional cocktail after dinner can also try the Espresso Martini, made with Wheatley Vodka.
Find Your Favorite Cajun Food and Drink Combination
There is no single perfect pairing. The best choice comes down to what you enjoy and what you are in the mood for.
At Boudreaux’s, the combination of Cajun-inspired food, signature cocktails and a varied wine and beer selection gives guests plenty of ways to make each visit a little different.
Visit Boudreaux’s Cajun Grill at 29249 US Highway 98 in Daphne or browse the gallery before your next visit.
Frequently Asked Questions
What cocktail pairs best with spicy Cajun food at Boudreaux’s?
A Moscow Mule is a refreshing option with spicy dishes like Crawfish Étouffée because the ginger beer, lime and carbonation provide a bright contrast to the heat. The Cajun Bloody Mary is another option for guests who enjoy savory cocktails.
Does Boudreaux’s have wine options that pair well with seafood dishes?
Yes. The wine list includes Sauvignon Blanc, Chardonnay, Pinot Grigio, Viognier and other selections that can work well with seafood dishes. Wither Hills Sauvignon Blanc, Sonoma-Cutrer Chardonnay and McManis Viognier are a few options to consider.
What is the best cocktail to order at Boudreaux’s for a first visit?
The Front Porch Nectar, made with berry vodka, agave nectar, citrus juices and blackberries topped with a splash of Stone IPA, is one of the most popular signature cocktails at Boudreaux’s and a great introduction to the drink program. It is approachable, refreshing and versatile enough to pair with a wide range of dishes from the starters menu through the main course.
Are non-alcoholic or lighter drink options available?
Yes. Stella 0.0 is available for guests looking for a non-alcoholic beer. Those looking for lighter alcoholic options can also choose beers such as FH Cheap Sunglasses, brewed in Fairhope, or Kona Big Wave.
What wine pairs best with a steak at Boudreaux’s?
Cabernet Sauvignon is a classic choice with steak. Boudreaux’s offers several options, including J. Lohr, Louis M. Martini and Stag’s Leap Artemis.
